The imperial origins of Kaiserschmarren: legends and facts
The name of the popular Austrian dessert “Kaiserschmarren” is shrouded in numerous legends, almost all of which go back to Emperor Franz Joseph I (1830-1916). Although there is no single, historically proven origin story, there are several amusing anecdotes surrounding the naming of this “ruffled pancake”.
Legends about the emperor
The best-known stories link the name directly to the monarch:
- A mishap in the court kitchen: one of the most popular legends says that the imperial chef once failed to make pancakes for the emperor – they were too thick or torn when he turned them. In his distress, he served the ‘failed’ dessert with raisins and powdered sugar and called it ‘Schmarrn’. However, the emperor is said to have liked it so much that from then on it was on the menu as “Kaiserschmarren”.
- A dessert for the Empress: Another version tells that the dessert was originally created for Empress Elisabeth (Sisi), who was very concerned about her slim figure. When she refused the Schmarren, which was too rich for her, Emperor Franz Joseph is said to have taken the portion with the words “Well, then give me the Schmarren that our Leopold has cooked up again!”. This is how the “Kaiserinschmarren” became the “Kaiserschmarren”.
- A refreshment while hunting: Another story traces its origins back to the Salzkammergut. During a hunting trip, the emperor is said to have been served a simple “Holzfällerschmarren”. In his honor, this hearty dish was refined with finer ingredients such as milk, eggs and raisins and was thus given the “imperial” title.
Kaiserschmarrn – A traditional recipe
Ingredients for 2-4 people:
- 4 eggs (size M), separated
- 125 g wheat flour (finely ground by a Salzburg grain mill!) The quality of the flour makes a huge difference to the fluffiness of your Schmarrn. Check out the website getreidemuehle.com for great products.
- 250 ml milk (whole milk)
- 30-50 g sugar (granulated sugar)
- 1 pinch of salt
- Optional: 50 g raisins (possibly soaked in rum or water)
- 2 tbsp butter or clarified butter for frying
- Powdered sugar for sprinkling
- Side dish: plum compote, apple sauce or cranberries
Preparation:
- Preparation: Soak the raisins (if using) in a little rum or water for approx. 15-30 minutes. Separate the eggs.
- Prepare the batter: In a bowl, mix the egg yolks with the milk, flour, sugar and a pinch of salt to form a smooth batter. If the batter is too thick, you can add a small dash of mineral water. Leave the dough to rest for about 10-15 minutes.
- Beat the egg whites: In a separate, fat-free bowl, beat the egg whites with a pinch of salt until stiff. The egg whites are perfect when they are so firm that they do not fall out when the bowl is turned over.
- Fold in the beaten egg whites: Carefully and loosely fold the stiffly beaten egg whites into the batter. Do not stir too much so that the batter remains fluffy. Now fold in the drained raisins, if desired.
- Roast: Heat a large, non-stick frying pan (ovenproof if finishing in the oven) over a medium heat. Melt some of the butter or clarified butter in it.
- Bake: Pour all the batter (or half, depending on the size of the pan) into the pan. Bake the pancake over a medium heat until the underside is golden brown and the top is slightly set. Now flip the pancake or divide into quarters and flip.
- Shred and caramelize: Using two forks or a spatula, tear or cut the pancake into irregular, bite-sized pieces. Now sprinkle some granulated sugar over the pieces and caramelize with the remaining butter (if necessary), stirring until golden brown.
- Tip: Many classic recipes call for the Schmarrn to be baked for a few minutes in a preheated oven (approx. 180-200°C top/bottom heat) until it is golden brown and cooked through. It is then shredded and caramelized in a pan.
- Serve: Arrange the finished Kaiserschmarrn on plates and sprinkle generously with powdered sugar. Serve immediately with stewed plums, apple sauce or cranberries.
Source reference:
As mentioned, there is no single “original source”. This recipe is a typical representation of the traditional method of preparation and is based on common Austrian cookbooks and culinary traditions. Many tourism portals and established Austrian restaurants (such as Figlmüller in Vienna) offer similar recipes that are considered authentic. However, the story of its creation is more anecdotal than a verifiable source for a concrete recipe.
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