American Federation of German Folk Dance Groups
Home ] Up ] 2010 Summer NL Presidents Message ] 2010 Summer NL Treasurers News ] 2010 Summer NL Editors Desk ] 2010 Summer NL Purpose Statement ] 2010 Summer NL Member News ] [ 2010 Summer NL Recipes ] 2010 Summer NL Fischerstechen_Ulm ] 2010 Summer NL Austrian Folkdance ] 2010 Summer NL German Sword Dance ] 2010 Summer NL Spinnradl zu Dritt ] 2010 Summer AFGFDG Webmaster ]

 

 

Kaiserschimarrn

 

 

 

          There is not a 'Strauss Ball' or Viennese Ball' among German speaking groups in the US that does not culminate in a "Viennese Desert Buffet". 

 

          Although justly famous for its musical traditions (think Hayden, Mozart, Strauss father and son. Think Operettas and the Trapp Family Singers), Vienna holds an undisputable first place position in the area of making exquisitely delicious pastries. While some of the best known confections involve intensive labour, here is a simple recipe for a very tasty breakfast dish.

 

 

 

You

Will

Need

a buttered skillet.

I cup flour

1/4 sugar

3 eggs

salt to taste

1 cup milk

and some melted butter

First sift together the flour, sugar and salt.

Now beat the eggs till thick and lemon colour,

Whisk in the melted butter and the lukewarm milk

Combine the liquid mixture with the dry ingredients and beat with electric mixer to remove the lumps.

Heat your skillet to medium hot and add enough batter to cover the bottom. Tilt the fry pan to allow the batter to cover all areas of the pan. The batter should not be too thick as you want thin pancakes. When the surface has dried and the bottom is lightly browned, turn the pancake to brown the other side. Keep your finished pancakes on a warm platter and place, (when making the batter, you might add vanilla flavor, some rum, or raisins)

When all the pancakes are backed, tear them apart into bite-size pieces with two forks.

 

You may serve the dessert with fruit sauce or make one of 3/4 cup of melted butter, 1/2 cup of golden raisins, 1/2 teaspoon cinnamon. Add 3/4 cup of sugar and mix.

(Europeans don't eat their deserts as sweet as Americans) You can be creative by adding nuts or other flavorings.

 

Serve on pre-warmed plates and finally dust with powder sugar

 

'Kaiserschmarrn' can also be served with a dollop of whipped cream on top.

 

P.S this recipe serves about 8 people. Once I made the mistake trying to serving 78 folk dancers this dish for breakfast at Maine Folk Dance Camp.. There were a lot of hungry dancers! Most got tired of waiting and gave up.

 

 

KPG

 

 

 

Hit Counter

 

Page Author: Thomas C. Thornton, M.D., webmaster.  The views and opinions expressed in this page are strictly those of the page author.  The contents of this page have not been approved by the American Federation of German Folk Dance Groups (AFGFDG) and remain the property of the author/copyright owner.  Some pages will be updated on a regular schedule.  Suggestions or fixes are welcome but may take weeks to months to be incorporated.  Anyone may link freely to anything on this page and print any page for personal use.  However, page contents, structure and format, and design elements, cannot be copied or republished without the express written permission of the page author/copyright owner.  If you have any questions, please email the AFGFDG webmaster at:  tcthornton@sbcglobal.net   .