Dessert: Austrian Emperor’s Omelet

This very excellent and traditional dessert called Kaiser-schmarrn is served in Austria with stewed plums as an accompaniment.

2 tablespoons raisins.

Brandy or rum (optional).

2 eggs, separated.

1 tablespoon sugar.

Half cup all-purpose flour.

Pinch salt.

1 cup milk.

Butter.

Soak the raisins in brandy or rum until soft. (Or, if preferred, do not soak them all.) Combine the egg yolks and sugar in a bowl and mix well until light and creamy. Sift the flour and salt into the egg mixture, adding alternately with the milk. Mix until smooth. Whip the egg whites until stiff and fold them into the mixture. Turn into the mixture. Turn into a well-buttered omelet pan pr medium skillet. Sprinkle the raisins over the top. Leave over medium heat for 5 minutes, or until the bottom is golden and the surface is dry. Turn out onto a warm plate. Rebutter the pan, if necessary. Return the omelet to the pan and cook until golden on the other side and the mixture is set. Cut into shreds with two forks. Serve warm sprinkled with sugar.