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“What the heck is Kaiserschmarrn?” we wondered when a copy of the beautiful new cookbook Alpine Cooking landed on our desk. After a little research, we found out that it’s the light, fluffy, easy-to-make Austrian dessert of our dreams.
“Of all the Austrian dessert classics,” author Meredith Erickson writes, “this imperial one reigns supreme over Alpine menus.” The name translates literally to “shredded pancake,” but it’s also sometimes known as Emperor’s Mess, as it’s said to have been a favorite of 19th-century Austrian emperor Franz Joseph I. (And there’s your fun fact for the day.)
“It is big, it’s easy to make and it’s a whole lotta rustic,” Erickson continues. “Served right from the frying pan it was cooked in, it’s a jumble of buttery shredded pancake generously dusted with confectioners’ sugar.”
That sounds right up our alley.
Reprinted with permission from Alpine Cooking by Meredith Erickson, copyright © 2019. Published by Ten Speed Press, a division of Penguin Random House, LLC. Photographs copyright © 2019 by Christina Holmes.
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