Kaiserschmarrn

This dessert is truly royal, as the name says. It brings back warmth and memories of Christmas markets in Vienna and Budapest.  
So delicious and easy to make. I know that I say 'it is easy to make' for most of my recipes, but it really is! 

Ingredients: 

• 2 eggs
• 3 heaping Tbsp of all-purpose flour
• 5 tsp sugar
• raisins
• 1/2 cup of milk
• pinch of salt
• rhum (for soaking raisins, optional)
• vanilla pod
• 2 Tbsp of butter

Directions:

Separate egg whites from yolks. Beat egg whites until the soft peaks start forming. Mix egg yolks with sugar, add milk, scrape the vanilla pod, add pinch of salt and then add flour slowly. It should have the consistency slightly thicker than the mixture for the crepes. Add half of the egg whites to the egg yolks mixture and combine together. Gently fold in the rest of the egg whites.   
Preheat the pan on medium heat with 2Tbsp of butter. When the butter is melted and warm, pour the mixture in the pan. Sprinkle the raisins over the dough in the pan. Raisins could have been soaked in rhum for few minutes, it is optional. Let it cook on medium heat till the bottom starts to brown; then, cut it in four pieces (cross-wise) and flip them over. After a minute or two, start separating the pieces of the dough as if you are making crumbs. The shapes should resemble those on the picture, or to your liking. Add sugar and adjust the heat to slightly higher such that the sugar starts to melt and caramelize. Keep mixing it so that the sugar doesn't stick and burn. It should be caramelized on both sides. The best is served warm with plum jam/compote on the side. 

Bon appetit,
Miki