Emperor schmarn

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • ½ lb of flour
  • ½ pint of fresh cream, a sprinkling of sugar
  • 4 eggs
  • ozs of raisins, a pinch of salt, butter


Beat the yolks of eggs and cream, add the flour, the raisins, a little sugar (optional) and finally the whites of eggs beaten to a stiff froth. Melt a little butter in an omelet pan and, when hot, pour in the mixture and proceed as in making an omelet but without folding. When slightly browned on both sides, put on a hot dish and, with two forks, roughly pull to pieces and sprinkle with sugar flavoured with vanilla.