Austrian Skillet Soufflé (Kaiserschmarrn)
- Makes4 servings
- Cook Time45 minutes
In Austria, we tasted several versions of Kaiserschmarrn, the unique dessert, and sometimes snack, made by cutting a just-cooked pancake into pieces, then tossing and sautéing them in butter and sugar. In its simplest form, Kaiserschmarrn is cooked start to finish on the stovetop, but we prefer the lighter soufflé style that requires brief baking between stovetop stints. Rum-plumped raisins are a common addition, but ours is plain. If you’d like to include them, soak 2 tablespoons golden raisins in 2 tablespoons dark rum for 10 minutes; drain off excess liquid, then scatter the raisins over the batter just before slipping the skillet into the oven. You will need an ovensafe 12-inch skillet, preferably cast iron, for this recipe. Plum compote or preserves is the classic accompaniment to Kaiserschmarrn, but applesauce is a favorite, too.
Don’t use a nonstick skillet, as the pancake is cut into pieces directly into the pan. Also, be sure to fully loosen the pancake from the pan before cutting it. This ensures the pieces won’t stick and scorch.
Step 1
Heat the oven to 375°F with a rack in the middle position. In a large bowl, whisk together the milk, egg yolks, 1 tablespoon sugar, the vanilla and salt. While whisking, gradually add the flour and whisk just until smooth; set aside.
Step 2
In a clean medium bowl and using a hand mixer on low, whip the egg whites and 1 tablespoon of the remaining sugar until foamy, about 1 minute. Increase to medium and whip until the whites hold stiff peaks, 3 to 5 minutes. Add one-third of the whipped whites to the milk-yolk mixture and gently whisk just until no streaks of white remain. Incorporate the remaining whipped whites in 2 additions in the same way.
Step 3
Set a 12-inch skillet, preferably cast iron, over medium-low, add the butter and let melt. Quickly swirl the skillet to coat the surface, then pour the batter into the center. Cook, without stirring, until the bottom of the pancake is set and small bubbles begin to break the surface, 3 to 5 minutes.
Step 4
Immediately transfer to the oven and bake until lightly golden and a skewer inserted at the center comes out clean, about 10 minutes. Remove from the oven (the handle will be hot) and set on the stovetop. Run a silicone spatula around the inside of the pan and under the pancake to loosen.
Step 5
Using 2 butter knives or icing spatulas, cut the pancake in the skillet into 2-inch pieces in a crosshatch pattern. Sprinkle with the remaining 2 tablespoons sugar and toss. Cook over medium, stirring, until most of the sugar has dissolved, 3 to 5 minutes. Transfer to a serving dish and dust with powdered sugar. Serve with plum preserves or applesauce.
