Kaiserschmarrn (Viennese Sweet Omelette)

Kaiserschmarrn: The name Kaiserschmarren is a compound of the words Schmarren (a colloquialism used in Austria and Bavaria to mean "trifle, mess, nonsense and folly") and Kaiser (emperor). Kaiser Franz Joseph, the last Emperor of Austria loved this dish which was referred to humorously as his "folly". Kaiserschmarrn is a light, caramelized pancake made from a sweet batter using flour, eggs, sugar, salt, and milk, baked in butter. The pancake is split with two forks into pieces while frying and usually sprinkled with powdered sugar, then served hot with apple or plum sauce or various fruit compotes, including plum, lingonberry, strawberry, or apple. Kaiserschmarrn is eaten as a dessert. It does, however, also make quite a filling meal for lunch at tourist places, like mountainside restaurants and taverns in the Austrian Alps. Recipe: 1/4 cup raisins, soaked for several hours in rum (optional) - 1 cup milk - 5 eggs - 1/4 cup sugar, 1 tsp vanilla extract - 1 cup all-purpose flour - pinch salt - 2 tbsp butter - confectioner's sugar for dusting. Separate the egg yolks from the the whites. Transfer whites into a clean (non greasy bowl). Whisk the egg whites to stiff peaks. Whisk the egg yolks with the milk, 1/4 cup sugar, vanilla, flour and salt. Carefully fold the egg whites into the egg yolk mixture. You may want to do this in 3 batches to ensure that the whites are fully incorporated. Heat 1 tbsp butter in a non-stick frying pan. Once melted add half the batter. Allow to cook on medium low for about 5 minutes, or until the underside is golden brown and small bubbles begin to form at the surface. Turn the pancake by inverting it onto a large dinner plate and then returning it to the frying pan uncooked side down. Allow the pancake to cook a further 5 minutes, or until the underside is golden brown. Now, with 2 forks, rip the pancake into bite-sized shreds and allow to cook for a further 2 minutes. Add the rum raisins if used. Cook the remaining batter as previously described. Serve the shredded Kaiserschmarrn with a sprinkling of confectioner's sugar and a side of fruit compote or apple sauce. Tip: For Celiac sufferers, replace the all-purpose flour with whit-rice flour and add 1 tsp. baking powder.

Yummy Gluten-Free Crepes

Yummy Gluten-Free Crepes: 1 3/4 cups white-rice flour - 3 eggs - 1 tblsp sugar - 1 tsp baking powder - 1/2 tsp salt - 1 tsp vanilla extract - 2 cups milk: Whisk all ingredients to a smooth batter. Heat 1 tsp vegetable oil in a non-stick frying pan at medium heat. Add 1/2 cup batter and spread batter to fill the pan base by rolling the pan from side to side. Allow crepe to cook until bubbles appear at the surface. Turn crepe over using a plate and return to the pan uncooked side down. Continue to cook for further 2 minutes. Turn crepe out on plate and serve according to taste. To serve with a great, easy filling: Spread crepe with a thin layer of Nutella and top with vanilla ice cream or whipped topping, roll up and serve! Absolutely heavenly!