Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
To those unaware of this fantastic comfort food, kaiserschmarrn is essentially a thick scrambled crêpe. Tasting primarily of eggs and sugar, this dish is another meal that reminds me of grandmothers everywhere. If you can get them, use very fresh eggs with big yolks; it really adds to the final product. This is the perfect dish to pair with the final jar of last year's preserves from your pantry, and a big pot of milky coffee.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- 1 cup milk
- 4 eggs
- 1 1/4 cup all-purpose flour
- 1 tablespoon sugar
- 2 tablespoons butter
- icing sugar
Beat milk and eggs together until well combined. In a separate bowl combine flour and sugar, then pour milk and eggs over dry ingredients and mix until combined.
Heat skillet over medium-high heat, and add butter. Once butter has melted add batter and cook undisturbed until bottom has begun to brown, about 4 minutes. Using a spatula, scramble the pancake batter, then allow to settle and brown on the bottom again. Repeat until batter is cooked into many slightly browned sections. Serve sprinkled with icing sugar alongside fruit preserve or compote.