Lindsey Vonn joined celebrity chef Curtis Stone in the kitchen to learn how to cook an obscure dessert item named after Austrian emperor and the result is both entertaining and informative. Stone was up to the challenge despite not knowing anything about Kaiserschmarrn, which gets its name from Austrian emperor Franz Joseph I who famously loved the fluffy shredded pancake.
Lindsey ran into a bit of an issue releasing the bowl from the automatic mixer but nailed the pan flip after repeating her mantra “I can do hard things.” If you are interested in attempting a Kaiserschmarrn at home it’s fun to wrap an iPad in Saran Wrap and follow along with the video while preserving your electronics. Find recipe below.
Kaiserschmarrn Recipe:
INGREDIENTS
6 egg yolks
1 dash salt
ca. 250 milliliter (1 cup) milk or cream
150 grams (1 cup) flour
6 beaten egg whites
50 grams (1/4 cup) sugar
50 grams (3 1/2 tablespoons) butter
some raisins
sugar for sprinkling
DIRECTIONS
Combine egg yolks, flour, salt, and milk to a runny dough.
Beat the egg whites, add the sugar spoon by spoon and then carefully combine the egg whites and the dough.
Heat the butter in a (not too hot) pan, add the dough and cover the pan for 1-2 minutes. Add raisins, turn, and let the dough sit again to finish baking.
Tear to small bits, sprinkle with sugar and serve immediately.
SOME TIPS
– Be very careful when you combine the dough and the egg whites. The fluffier the combined dough, the better.
– Add a little sugar to the molten butter before you add the dough. This caramelizes the Kaiserschmarrn a little bit.
– Bake slowly. How long it takes really depends on your stove and pan. The finished Kaiserschmarrn should be light brown on the outside and yellow on the inside.
