A tutorial on how to make one of Central Europe's favorite sweet dishes, emperor's crumbs, also known as Kaiserschmarrn and csaszarmorzsa. Whip up a batch as a brunch or dessert and have a taste of Europe at home!
2 1⁄4 Cup (36 tbs)
3 Cup (48 tbs)
5 , seperated
1 1⁄2 Cup (24 tbs)
Zest of lemon
1. In a bowl, mix together the semolina flour and milk and let it sit for an hour or so to let the semolina absorb the milk.
2. In a mixer bowl, mix the egg yolks together with vanilla, salt, lemon zest and sugar in a stand mixer using paddle attachment, until it turns light and fluffy.
3. Stir the yolk mixture into the milk mixture.
4. In a clean mixer bowl, beat the egg whites into soft peaks and fold it into the milk and egg mixture.
5. In a non-stick pan, melt some butter and add about a ladle of batter let it cook until the edges starts to firm up.
6. Stir the batter and scrape occasionally with a spatula or wooden spoon until it starts to forms into crumb for about 5 minutes.
7. Keep the egg mixture stirring and scraping until the mixture is soft for about 15 minutes and cooked throughout.
8. Serve hot with powdered sugar or with jam, or with compote or drizzle with some syrup if desired.