Kaiserschmarrn

My brother and I made this delicious Austrian meal today for lunch. We really enjoyed it and it gave us some nice nostalgic feelings for when we went hiking in Austria with our parents! My girlfriend had never had this dish, but she also enjoyed it a lot.

Finished Kaiserschmarrn

Ingredients for 3 people (quite a big lunch):

  • 6 eggs
  • 200g flour
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 250ml milk
  • 100g butter
  • some fruit jam (or “confituur” as it’s called here); we used a dark jam
  • some (rum) raisins
  • Powdered sugar

If you bought dry raisins, simmer them in some warm water for a while. Separate the yolks from the whites, save the whites. Put the yolks, flour, sugar, vanilla extract and milk in a bowl and stir. Beat the whites until stiff, then gently mix them with the rest of the batter until it’s smooth but still very light.

Put some of the butter in a frying pan. Don’t be modest here, we’re not going to be stirring this a lot so it has to come off easily. Put the batter in, then throw some raisins (without the liquid) on top. How many you use is personal preference. We used one pan, but in hindsight two might have been easier.

Kaiserschmarrn batter

Once the bottom is brown (you can lift it slightly to find out), flip it.

Kaiserschmarrn after flipping

Wait a minute or so, then cut it into pieces of about 5cm with two forks or a spatula. Stir it a bit until most pieces are a nice yellow and brownish color and you’re done.

Cutting the Kaiserschmarrn

We transfered it to a bigger pan here to have some more space for stirring. As I said before, this would probably have been easier with two frying pans. We also ended up cutting the pieces a little smaller before putting it on the plate.

Kaiserschmarrn in bigger pan

While baking, we put the jam into a sauce pan, added a little water and heated it up to make it slightly more liquid.

Serve the Kaiserschmarrn with the jam on the side and powdered sugar on top and eat it while it’s hot!

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