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Austrian Skillet Soufflé (Kaiserschmarrn)
In Austria, we tasted several versions of Kaiserschmarrn, the unique dessert, and sometimes snack, made by cutting a just-cooked pancake into pieces, then tossing and sautéing them in butter and sugar. In its simplest form, Kaiserschmarrn is cooked start to finish on the stovetop, but we prefer the lighter soufflé style that requires brief baking between stovetop stints. Rum-plumped raisins are a common addition, but ours is plain. If you’d like to include them, soak 2 tablespoons golden raisins in 2 tablespoons dark rum for 10 minutes; drain off excess liquid, then scatter the raisins over the batter just before slipping the skillet into the oven. You will need an ovensafe 12-inch skillet, preferably cast iron, for this recipe. Plum compote or preserves is the classic accompaniment to Kaiserschmarrn, but applesauce is a favorite, too.
4
Servings
Tip
Don’t use a nonstick skillet, as the pancake is cut into pieces directly into the pan. Also, be sure to fully loosen the pancake from the pan before cutting it. This ensures the pieces won’t stick and scorch.
45 minutes
Ingredients
-
¾
cup whole-milk
-
3
large eggs, separated
Directions
-
01Heat the oven to 375°F with a rack in the middle position. In a large bowl, whisk together the milk, egg yolks, 1 tablespoon sugar, the vanilla and salt. While whisking, gradually add the flour and whisk just until smooth; set aside.
