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Kaiserschmarrn

“Kaiserschmarrn (meaning 'the emperor's mishmash') is a traditional Austrian dessert. It is a caramelized pancake similar to a Dutch Baby, but made with rum-soaked raisins, eggs. flour, sugar, and butter. The pancake is split into pieces while frying, sprinkled with powdered sugar, and served hot with plum sauce or apple sauce on the side or on top.”

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Dessert Crepes

Submitted by: Ann
Provided by: M&M's

Essential crepe recipe. Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit.

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Blueberry Clafouti

Submitted by: Khristin

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

Blueberries are baked into this adaptation of the traditional French dessert made with fresh cherries called 'clafoutis.' When other kinds of fruit are used, the dessert is called a 'flognarde.' By either name, the light, custard-like batter, similar to pancakes, is divine with fresh fruit.

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Thin Egg Pancakes

Submitted by: Helen Wiese
Provided by: Simple & Delicious

'When I was young, my grandmother made these crepe-like pancakes and spread them with fresh honey,' recalls Helen Wiese from Michigan City, Indiana. 'Now when my grandkids come to visit, they request 'Grandma's special pancakes'...and I'm happy to oblige.'

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Buckwheat Blinis

Submitted by: bob's wife

This is an old, Russian recipe. These small, yeast-raised, buckwheat pancakes are traditionally served with caviar (or even smoked salmon).

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Basque Cake

Submitted by: Erma Germino

A Basque specialty that has pastry cream encased in a light shortdough pastry.

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Fruited Dutch Baby

Provided by: California Milk Advisory Board

A Dutch baby is a classic breakfast dish that is a cross between a pancake and a souffle. Made with eggs, flour, sugar, and milk, the humble batter puffs and browns in the oven to create a dish that is beautiful and perfectly paired with a topping of lightly sweetened fruit, a squeeze of lemon, and a dusting of powdered sugar.

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Early American Eggnog

Submitted by: AKBMEIER

Home Town: Beavercreek, Ohio, USA

This traditional version of classic eggnog is suspected of having roots dating to George Washington's era, but it certainly pulls out all the stops. A creamy blend of egg yolks, egg whites, heavy cream, milk, rum, brandy, and sherry, it requires aging at least 5 to 10 days to achieve its remarkable mellow taste.

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Russian Syrniki

Submitted by: LRISPENS

This is a traditional dessert served in Russia. Cottage cheese is first sweetened with sugar, then kneaded into a dough with flour. The resulting disks are fried to a golden brown in hot oil. They are best served with sour cream and jam.

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Homemade Ice Cream Cones

Submitted by: Mal

Living In: Castro Valley, California, USA

These cones are in between a crepe and store-bought sugar cones. They're a huge hit with all my friends! If you have extras store them in an airtight container, unroll and re-crisp in a 400 degrees F oven.

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Oepfelbroeisi (Apple Roesti)

Submitted by: Cindy

This sweet, Swiss apple dish is usually served hot with coffee and/or milk.

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