3         Tbsp                dried currants
1/4       cup                 golden raisins
3         large                eggs, separated, at room temperature
2         tablespoons    granulated sugar
1 1/2     cups              1/2 and 1/2 or milk
1/4       teaspoon         vanilla
3/4       cup                 cake flour
1/4       cup                 unsalted butter
1         tablespoon      confectioners' sugar
                                   Raspberry syrup

In a small bowl plump the currants and raisins in 1/4 cup very hot wine for 15 minutes and drain them. In a blender blend the egg yolks, the granulated sugar, the salt, the milk, the vanilla, and the flour sifted, until the mixture is smooth. ln a large bowl beat the egg whites until they hold soft peaks and fold in the milk mixture with the currants and raisins. Heat an omelet pan over moderately high heat and in it melt 1 tablespoon of the butter. Pour half the batter into the middle of the pan, rotating the pan to coat the bottom evenly. Cook the omelet over moderate heat for 2 to 3 minutes, or until it is golden on the bottom, and with a fork tear it into walnut size pieces. Finish cooking
the omlette.  Add more butter to the pan, and repeat the process until all the eggs have been used. Transfer the Kaiserschmarrn to a heated platter and sprinkle it with the confectioners' sugar. Serve with raspberry syrup on the side.  Serves 3 or  4.