Austrian recipe my Oma used to make. I think she called it Schmarln. It was essentially a crepe batter only?!


Question: Austrian recipe my Oma used to make!. I think she called it Schmarln!. It was essentially a crepe batter only!?
scrambled in the fry pan so it became little fried dough pieces!. We used to put some sugar on it, or sometimes throw in breadcrumbs!. How do you correctly spell this "Schmarln"!?
PS: She was from the Graz area of Austria (Lieboch), in case there is dialect at play here!.
Thanks tons!Www@FoodAQ@Com


Answers:
Both the recipes above will work fine!.
It is called "Schmarrn" by the way - the "noble" version (lots of eggs) is "Kaiserschmarrn" = the emperor's schmarrn!. Most Austrians have a sweet tooth, and this once very humble workman's dish is now eaten with plenty of sugar, raisins and side orders of plum compote ("Zwetschkenroester")!. But I have seen mountain farmers and lumberjacks cook it in cast-iron pans on open fires, with a few blackberries on top - and it tasted just as well!.
PS:Your Oma probably was from Laibach!.Www@FoodAQ@Com

I am a former chef and have made this many times and the first fellow has the name and recipe right, it is best made in a cast iron pan so it can be put in the oven, and if made right, you have let the batter come to room temperature and it puffs like a Yorkshire pudding but deflates fast, and if done right is a nice dessert, just dust with icing sugar and a bit of cinnamon!.

Just mix the ingredient in a blender, but not the raisins and add them after, let the batter sit for 1-2 hours to reach the room temp needed to rise!.Www@FoodAQ@Com

Kaiser-Schmarn

Ingredients:
2 c Flour
1 c Fresh cream
Little sugar
4 Eggs; separated
1/2 c Raisins
1/8 ts Salt (or less)
Sweet butter
Sugar flavored with vanilla
-(usually a vanilla bean
-left in a jar of sugar for
-a while)

Serves:
2 Servings

Www@FoodAQ@Com





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