Viennese Kaiserschmarrn with Berry Compote & Caramelized Apples

Prep Time: 8 mins.
Cook Time: 20 mins.
Yield: 4

Recipe by: Samantha H.

This is an old family recipe, served at all our Austrian-themed Thanksgivings as a savory and buttery pancake-like traditional dessert "from the homeland.” I use Eggland's Best eggs only because this recipe especially reminds me of the old Austrian farms run by my ancestors, and I can feel good knowing I am using eggs from a company with many of the same values and quality to match.

Make This Recipe

Ingredients

3 Eggland’s Best eggs, large, separated

200g plain flour

375 ml milk

1 tsp vanilla extract

The zest of 1 orange

60g unsalted butter

3 tbsp icing sugar

4 tbsp natural yogurt

For the Apples:

2 apples, peeled, cored and cut in half

25g unsalted butter

½ tsp ground cinnamon

3 tbsp honey

For the Berry Compote:

150g blueberries

1 tbsp caster sugar

1 tsp vanilla extract

½ tsp arrowroot

Buy Recipe

Preparation

Preheat the oven to 356°F.
First, make the caramelized apples by heating the butter, honey and cinnamon in a frying pan. When foaming, add the apples, cut side down. Leave for 3-4 minutes until taking on some color then add the cinnamon and honey. Keep cooking on medium heat until the apples are tender, and the honey is golden brown and sticky. This will take around 5-15 minutes.
Make the compote by placing ¾ of the blueberries in a small saucepan. Add the sugar, vanilla, and a tablespoon of water. Cook until the blueberries start to “pop.” Mix the arrowroot and a teaspoon of water then add to the blueberries. Bring back to a simmer, stirring all the time until thickened then remove from the heat and stir in the remaining blueberries.
Make the pancakes by whisking the Eggland’s Best egg whites to soft peaks.
Place the flour in a bowl then add the Eggland’s Best egg yolks, milk, vanilla, and orange. Whisk together until you have a smooth batter then fold in the EB egg whites.
Heat the butter in a medium frying pan. Pour in the batter and cook on one side until golden brown. Then place in the oven for 5 minutes until set.
Once set, tear or cut the pancake into bite-size pieces, sprinkle with icing sugar then continue cooking until the edges are golden brown and crispy.
Remove the torn pancake from the pan, dust with icing sugar, then serve with the warm caramelized apples, compote, and yogurt.

Nutrition

Information per Serving
Serving Size	4
Calories	597
Fat	23.1g
Saturated Fat	12.9g
Cholesterol	185mg
Sodium	220mg
Carbohydrates	86.3g
Dietary Fiber	5.1g
Protein	13.7g