Kaiserschmarrn – Imperial Crumble / Kaiserschmarrn – Carski drobljenac

My great grandma, who lived to be 96 years old, and through her long life saw three wars and consequential formation and dissolution of several countries, would often whip up Kaiserschmarrn for me while I was growing up. If you are unfamiliar with the dish, it’s basically a crumbled up pancake, named after Austrian emperor (or Kaiser) Franz Joseph I. The dish is incredibly humble and easy to make, unlike what its fancy name might suggest. It is still my favourite, whenever I am in a mood for a quick and simple desert.

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INGREDIENTS:

(Yields 2 small or 1 gigantic serving / 0.85 EUR)

2 eggs (0.40 EUR)

Pinch of salt (0.01 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tbsp sugar (0.01 EUR)

2/3 cup of yogurt (0.27 EUR)

4 tbsp all-purpose flour (0.03 EUR)

1 tbsp butter (0.10 EUR)

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METHOD:

In a bowl, whisk together eggs, salt, vanilla, sugar and yogurt. Then add in the flour and whisk for a minute, until creamy and no lumps remain. The batter might appear too liquid, but don’t worry, it’s going to turn out fine.

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Place heavy skillet on medium heat. Allow skillet to fully warm up before melting the butter in it. Swoosh the melted butter around to evenly coat the skillet and then pour in all of the batter. Allow the batter to cook for 5-10 minutes (this depends on your skillet size and thickness) without disturbing it. When the edges start puffing up, but the center is still quite liquid, check the bottom of Kaiserschmarrn to see if it is nice deep golden-brown. If yes, flip the whole thing over. Don’t worry too much if it’s messy as you will tear it down to small chunks anyway. For easier flipping, you can also divide the Kaiserschmarrn with your spatula into smaller pieces.

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Once flipped, finish on the other side for 2-3 minutes, to brown the bottom and thoroughly cook through. Using a spoon or a spatula, tear Kaiserschmarrn to bite-sized pieces. Kaiserschmarrn is usually served with jam or apple sauce and sprinkled with powdered sugar. However, my favourite toppings are a sprinkle of castor sugar for crunchiness combined with instant cocoa powder.

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Moja prabaka, koja je doživjela 96 godina, te je kroz svoj dugi život vidjela nekoliko ratova i posljedično formiranje i rasformiravanje nekoliko država, bi mi dok sam odrastala često napravila Kaiserschmarrn. Ako niste upoznati sa ovim jelom, ono je u biti izdrobljena palačinka, a ime je dobilo po austrijskom caru (odnosno, Kaiseru) Franji Josipu I. Šmarn (po naški) je jako skromno i jednostavno jelo, nevezano na to što možda sugerira njegovo fensi ime. Ono je još uvijek među mojim omiljenima, kad god sam raspoložena za brzi i jednostavni desert.

SASTOJCI:

(Za 2 manje ili 1 gigantsku porciju / 6,25 kn)

2 jaja (3,00 kn)

Prstohvat soli (0,01 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žlice šećera (0,10 kn)

2/3 šalice jogurta (2,00 kn)

4 žlice glatkog brašna (0,20 kn)

1 žlica maslaca (0,75 kn)

PRIPREMA:

U zdjeli izmiješajte jaja, sol, vaniliju, šećer i jogurt. Onda dodajte brašno, pa dobro miješajte koju minutu, dok sve ne bude kremasto i bez grudica. Smjesa vam se može učiniti prerijetkom, ali bez brige, sve će ispasti okej.

Stavite težu tavu na srednju vatru. Pustite ju da se skroz ugrije prije nego što ćete u njoj rastopiti maslac. Malo promrdajte tavu da se maslac po njoj ravnomjerno rasporedi, pa onda ulijte svu smjesu. Pustite da se smjesa kuha 5-10 minuta (ovo ovisi o veličini i debljini vaše tave) bez da ju dirate. Kada se rubovi napuhnu, a sredina je još dosta tekuća, provjerite da li je dno šmarna dobilo lijepu zlatno-smeđu boju. Ako da, preokrenite šmarn. Nemojte se brinuti ako to bude neuredno, jer ćete ionako šmarn natrgati na komade. Da si olakšate okretanje, možete šmarn sa špahtlom podijeliti na manje dijelove.

Kada ste preokrenuli šmarn, kuhajte drugu stranu još 2-3 minute, dok i ona ne bude zlatno-smeđa te se dobro skuha. Sa žlicom ili špahtlom natrgajte šmarn na komadiće veličine zalogaja. Kaiserschmarrn se obično poslužuje sa pekmezom ili umakom od jabuke i posipan sa šećerom u prahu. Međutim, meni je najdraže jesti ga posipanog sa običnim šećerom za hrskavoću, pomiješanim sa instant kakaom praškom.

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Kaiserschmarrn – Imperial Crumble / Kaiserschmarrn – Carski drobljenac

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