Kaiserschmarren (Ky-zer-shmaw-reh) – Emperor’s Pancake
by
Judy (Becker) Offen,
Caledonia, NY,
8 Mar 2006
Comment: Kaiserschmarren is a crepe-type
batter, quite
thin and fried in shortening--my
grandmother used Crisco; I use
canola oil. I mix chopped apple
into the batter and after it is
fried on both sides (tilting the
frying pan so batter covers the
bottom) and cut into pieces, I
like to sprinkle it with sugar
or spread grape jelly on the
pieces. At least that is how it
was fixed when I was growing up
and the way I fix it today. My
husband likes to put a little
butter on it. We like it on
Sunday nights. Or other times
during the week when I don't
know what else to fix!
I don't know how long the batter
would keep in the refrigerator
but I think I would use it
within a day or two at most.
This is my Grandmother's
recipe . . .
-
1 egg for each person (2 for
man)
-
-
1 cup of milk (more or less)
-
1 spoonful of sugar for each
egg (she used a regular
teaspoon--not a measuring
teaspoon)
-
1 cup flour (more or less)
-
1 spoonful of baking powder
-
1 chopped apple (optional)
Beat the eggs, add salt and
milk and mix (blend)
thoroughly. Add sugar,
flour and baking powder and
beat until smooth. A
chopped apple can be added
or the batter can be fried
plain.
Heat a frying pan over
medium high heat and add
enough shortening or oil to
cover bottom (Don't overdo
the oil). Pour some batter
into the hot pan and tilt to
cover the bottom. Fry until
lightly browned and turn
over. Cut into pieces and
remove when browned and
edges are crisp. Do this
for each batch. Suggested
toppings are sprinkled sugar
and/or grape jelly. Some
people top the pieces with
powdered sugar. Enjoy! (We
like it plain but especially
with the apple added.)
Love those "more or less"
recipes!
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by Jody McKim Pharr,
8 Mar 2006]
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