American Culinary FederationFrom the Kitchen of:

From the Kitchen of Chef Sigi Krauss C.E.C., A.A.C. - Chef Consultant

Kaiserschmarrn (Emperor's Pancake)
A wonderful Austrian/Bavarian specialty. Serves 8 -10.

Ingredients:	1/8 tsp. Vanilla Extract
4 cups Milk	5 Tbsp. sugar
8 Tbsp. Unsalted butter	10 eggs
2 cups all purpose flour	4 Tbsp. Golden raisins
1/2 cup powdered sugar	1/8 tsp. Salt
2 med. Sized apples, cut in julienne.
(Select a flavourful variety like Granny Smith or Macintosh)

Into a mixing bowl: pour milk, add flour, sugar, salt and vanilla extract , mix well. Add eggs and beat with a whisk or electric mixer until smooth. (Batter will be thin.)

Into a preheated 10" or 12" Iron Skillet I add 5 Tbsp. Butter and melt. Add Apples and sauté for 2 minutes. Add raisins and sauté 1 minute longer.

Pour batter into skillet and brown lightly. Flip pancake over and brown lightly again. Add remaining 3 Tbsp. Butter, (as flakes or small pieces allowing them to melt as you go to the next step.)

With two forks, rip, or pull apart in a cross way direction, into small pieces. Pieces will be uneven but should be about the size of a 25 cent quarter. Sprinkle with powdered sugar. Transfer onto a warm serving platter.

Serving Suggestions: You can serve as a light main course with Boston Bibb lettuce and a sweet lemon dressing or as a dessert presented with fresh Raspberries or Applesauce on the side. Champagne or a sweet dessert wine is suggested.

Bon Apetit!