Kaiserschmarrn with currants

Kaiserschmarrn or "Imperial Omelet" is a sweet Austrian dessert made from pancake dough with milk. The dish turns out to be tender, soft, airy and resembles charlotte or biscuit. At the end of cooking, the "omelet" is cut into pieces, sprinkled with sugar, and then fried with butter, making each slice a delicious crispy crust. In the currant season, I propose to cook Kaiserschmarrn with this berry, and with both black and red at the same time - it turns out interesting and tasty!

Ingredients

• Eggs - 3 pcs.
• Milk - 250 ml
• Flour - 150-180 g
• Black currant - 80 g
• Red currant - 80 g
• Sugar - 50 g (2 tablespoons)
• Salt - 1 pinch
• Butter - 60 g
• For decoration (optional):
• Powdered sugar - 10-20 g
• Black currant - 10-15 g
• Red currant - 10-15 g

Directions

1. We immediately wash the currants and separate them from the twigs.
2. We break the eggs and carefully separate the yolks from the whites. Place the yolks in a large bowl (the egg whites will be needed later).
3. Add half the sugar (1 tablespoon) and salt to the yolks.
4. In parts, stirring each time, add flour.
5. You will get a large crumb.
6. Warm the milk slightly until warm (about 30 degrees) and pour it into a bowl with flour, sugar and eggs.
7. Stir at low speed of the mixer until smooth.
8. The dough should be of medium thickness and similar in consistency to fatty sour cream.
9. Pour the egg whites into a clean, dry dish.
10. Beat the whites at high mixer speeds into a fluffy, persistent foam.
11. Add black and red currants to a bowl of dough.
12. We also add the whipped egg whites.
13. Mix gently with a spatula or spoon until smooth, moving from top to bottom.
14. In a frying pan over low heat, melt some of the butter (1 teaspoon). Pour the dough into the pan.
15. Cover with a lid and cook over low heat for about 7-12 minutes, until golden brown on the bottom. The "omelet" must grab, become dense.
16. Put about 1/2 teaspoon of butter on top of the "omelet".
17. Gently turn over the entire "omelet" with a spatula and fry for another 2-4 minutes without a lid.
18. Then, carefully make cuts with a knife on the surface of the "omelet", not cutting to the bottom and not touching the pan with the knife, so as not to damage the coating.
19. And then with a spatula, separate the pieces from each other.
20. Mix the slices gently.
21. Sprinkle with the remaining sugar.
22. Divide the remaining butter into small pieces and spread them over the "omelet" slices.
23. Increase heat to maximum and, stirring occasionally, fry the slices for about 3-5 minutes, until slightly golden brown.
24. Kaiserschmarrn with currants is ready. We put it on a plate and serve it to the table, if desired, sprinkle with powdered sugar and decorate with currant berries.
25. Bon Appetit!