Friday, February 15, 2013
It is well known, and authenticated, how Kaiserschmarm got its' name so I will not regale you of the origin other than to say that the word Kaiserschmarm literally means Emperors Mess. Originally a dessert, although, it is now enjoyed during brunches and breakfasts. The kids and I don't eat these very often, but when we do, it is most often half-way through the afternoon on a Sunday when I have downtime.
These are equally delicious omitting the apples and eating as is. Beware however, the longer it sits, the harder and crisper they get because of the way we caramelize them in the pan. But even if the sugar does harden(which has happened to me many times) they are a great crunchy snack.
1 cup flour, divided
4 eggs, separated
Pinch of salt
1/2 cup light cream or half-and-half, divided
Nonstick cooking spray
1 tablespoon butter or margarine
1 apple, peeled, cored and cut into 1-inch pieces
1/4 cup plus 3 tablespoons powdered sugar, divided
2 teaspoon cinnamon
In a bowl, add the flour, egg yolks, salt and 1/4 cup cream: mix well. Slowly beat in the flour with a hand held mixer or countertop mixer. Add the remainder of the cream and continue beating until smooth.
In a separate bowl, whip the egg whites until soft peaks form. Add 3 tablespoons sugar and continue beating until stiff peaks form. Fold in the beaten egg whites to the batter; set aside.
Spray a large skillet with nonstick cooking spray. Place over medium heat and let it get hot for a few seconds. Pour a quarter of the batter into the skillet and cook 1 minute, or until slightly browned underneath. Flip and cook an additional 30 seconds. While in pan, cut up with a fork or knife into bite-sized pieces. Continue cooking 1 minutes longer, stirring to crisp up. Transfer to a plate and repeat with remainder of the batter.
Add the butter to a large skillet and turn the heat to medium high. Add the apples and cook, while stirring, for 1 minute. Add all the pieces of Kaiserschmarm back into the skillet. Mix remainder of powdered sugar and cinnamon together in a bowl and sprinkle over the Kaiserschmarm, cook an additional 1-2 minutes, or until the sugar mixture begins to melt and everything has heated through, stirring almost constantly.