Many of the desserts and pastries typically found in Cortina are of Austrian origin, such as Linzertorte, Sachertorte, Apple Strudel or Krapfen. Kaiserschmarrn is no exception: in almost every mountain hut in Cortina you’ll find a local variation of the original Austrian treat, which was the favourite dessert of the Emperor (Kaiser in German) Franz Joseph, hence its name. A true energy boost after a day spent skiing or hiking, Kaiserschmarrn is not an omelette nor a crepe, but something in between.
What is the Cortina Dessert Kaiserschmarrn?
The simple batter uses egg, flour and milk that you enrich with chunks of apples and rum-soaked raisins. The result is a giant, fluffy, and light pancake, which is then torn into bite-size pieces and served warm with lots of powdered sugar and cranberry preserve. As always, there are many different ways to prepare Kaiserschmarrn: you can omit the raisins or use water instead of rum to soak them for an alcohol-free version, you can separate the eggs and beat the whites until stiff peaks form to have an even fluffier result, you can substitute vanilla extract for lemon, and you can skip the apples if you prefer (although I do not recommend it). Whichever way, it is a simple dish that comes together in 15 minutes, it also makes a great option for breakfast or brunch (and sometimes dinner!), and both adults and kids love it.
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Kaiserschmarrn, a Dessert from Cortina
- Yield: Serves 4
Description
Somewhere between an omelette and a crepe.
Ingredients
- 1/3 cup raisins
- 2 tbsp rum
- 1 cup all-purpose flour
- 1 1/4 cup milk
- 4 medium eggs
- 2 tbsp sugar
- Pinch of salt
- 1/2 lemon (grated zest only)
- 2 small apples
- 2 tbsp butter
- Powdered sugar and cranberry preserve as needed
Instructions
- Soak raisins with rum and set aside while you prepare the batter.
- Whisk together flour and milk, stirring vigorously until the batter is fairly thick and smooth. Add eggs, one at a time, sugar, salt, and lemon zest and mix again.
- Peel, core, and thinly slice the apples (you could also dice them if you prefer). Add them to the batter along with the drained raisins, and mix well.
- Melt butter in a large pan over medium heat, pour the batter into it few tablespoons at a time, breaking it up with a wooden spoon as it thickens, and swirling the pan often. Alternatively, you could pour the Kaiserschmarrn mixture in the pan all at once and treat it like an omelet, cooking it on both sides and breaking it into bite-size pieces when it’s done.
- Serve it warm, sprinkled with lots of powdered sugar and accompanied by a spoonful of cranberry jam.
Recipe, Styling and Photography by Sara Ghedina
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