One of the perks of being the Mommy Muncher is personally reviewing
restaurants with kid’s menus in NYC. It is a real pleasure to meet the
chefs and learn about how and why they have created specialized
children’s menus.
Here is a recipe from Chef Daniel Angerer of the eatery Klee Brasserie, that was featured on my site here. Kaiserschmarren is a fancy word for a pancake – an Austrian pancake. It makes one huge pancake, but you can scale it up or down depending on how many little mouths you’re feeding. Enjoy making this cosmopolitan treat at home with your
own Mini Munchers!
—
Chef Daniel Angerer, Klee Brasserie
www.kleebrasserie.com, www.danielangerer.com
Kaiserschmarren (Austrian pancake)
(recipe yields one large pancake)
1/2 cup unbleached flour
1/3-cup sugar
a pinch salt
1 cup milk
5 yolks eggs
5 egg whites
1 tablespoon butter
powdered sugar for dusting the pancake
1. Preheat the oven to 400 degree Fahrenheit.
2. In a bowl mix flour and milk with a wire whisk then add egg yolks.
3. In a kitchen mixer bowl beat egg whites, sugar and salt until stiff peaks have formed.
4. With a pastry spatula fold 1/3 of the whipped egg whites into the
milk/egg yolk mixture then fold in remaining egg whites.
5. On medium heat setting melt butter in a skillet (9 to 11-inch
diameter) add batter and cook for four minutes, then transfer into hot
oven. Bake pancake (10-12 minutes or until cooked in the middle when
pierced with a toothpick)
6. On top of stove tear pancake randomly into mouth sized pieces.
7. Transfer torn pancake onto large plate, sprinkle with powdered sugar. Serve immediately.
Chef’s note: Fold whipped, sugared egg withes carefully with flour/egg
yolk mixture –this way lots of air will get trapped into batter and
result in a heavenly airy pancake.
Chef’s tip: serve with cranberry jelly.
For more recipes from and tips from Expert Munchers or to see reviews of these restaurants, please visit www.MiniMunchers.com. We now have over 220 kid’s menus from restaurants throughout Manhattan
