By far one of the most idyllic places I have ever visited was an Austrian Christmas market. I moved to Austria in late December, so the Christmas markets were my first introduction to the country. Set in front of Vienna’s grand town hall, the Christkindlmarkt is famous for its food, festive decorations, spiced wine and ice skating. To me, it felt like stepping into a fairy tale.

Food is a central part of the markets, and one of the most memorable dishes I tried was Kaiserschmarrn. The best way to describe it is as a torn or mixed-up pancake. It may look like scrambled eggs, but it tastes like the fluffiest pancake imaginable. At the Christmas and Easter markets in Vienna, Kaiserschmarrn is made in large batches and served warm with powdered sugar and plum sauce.

There are several legends surrounding the origins of Kaiserschmarrn, but the first story I heard traces it back to Austrian Emperor Franz Joseph, who ruled until 1916. According to the legend, the emperor’s wife asked their chef to prepare a light dessert, but then refused to eat it. Franz Joseph joked that the chef had made a “Schmarrn,” a word meaning “mess.” After trying it himself, however, he loved it, and the dish soon became popular throughout Austria and beyond. The name reflects this story: Kaiser means emperor, and Schmarrn means mess, literally translating to “the emperor’s mess.”

Despite its humble, messy appearance, Kaiserschmarrn is delicious, easy to make, and well worth trying. This version of the recipe was adapted from Plated Cravings.

Ingredients :

• 3 large eggs, divided 
• 3 tablespoons melted butter 
• 1 teaspoons vanilla extract 
• 2 tablespoons granulated sugar 
• Pinch salt 
• 1 cup milk 
• 1 cup all-purpose flower
• 2 tablespoons butter (to caramelize)
• 2 tablespoons sugar (to caramelize)
• Powdered sugar to serve 
• Apple sauce or plum preserves to serve

Instructions:

1. Separate the eggs
2. Using a stand mixer, meet the egg whites on high until stiff, about 2.5 minutes. Remove eggs to a different bowl.
3. Add the egg yolks, melted butter, vanilla, sugar and salt into the empty mixer and beat for two to three minutes. 
4. On low speed, alternate adding tablespoons of milk and flour
5. Using a spoon or spatula, mix in the egg whites until smooth, careful not to over mix
6. Heat butter on a 12-inch skillet and pour in batter. Cook for about six or seven minutes. When the pancake is brown underneath, sprinkle it with sugar and divide into quarters, turn the pancake over, adding butter if needed. 
7. Cook for three to four more minutes .Using forks, tear the pancake into pieces. Turn up heat to medium-high and add sugar and butter to caramelize the pieces
8. Serve with powdered sugar, apple sauce and plum sauce.