Make Kaiserschmarrn yourself
This trick makes it particularly fluffy
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The perfect Kaiserschmarrn is lightly browned on the outside and nice and airy on the inside – there’s a little trick to making this a success. Here you can find out what you should pay attention to.
Kaiserschmarrn is an absolute classic of Austrian cuisine and also extremely popular in this country – rightly so, because the delicious pastry is a real comforter and tastes good both as a dessert and as a sweet main course. With our recipe you can easily make the Schmarrn yourself.
Kaiserschmarrn: Ingredients for 2 servings
- 2 eggs
- ½ vanilla bean
- 2 tbsp sugar
- 1 pinch of salt
- 200ml milk
- 150 grams of flour
- 2 tbsp raisins
- 2 tbsp clarified butter
- powdered sugar (for dusting)
Preparation time: 35 minutes
Make Kaiserschmarrn yourself: Here’s how
- First separate the eggs. Split the vanilla pod lengthways and scrape out the pulp with a knife. Using a hand mixer, beat the egg yolks, sugar, salt and vanilla pulp for about 5 minutes until light and creamy. Stir in the milk. Sift the flour over it and gently fold in together with the raisins. Beat the egg whites until stiff and fold into the batter with a whisk.
- Heat some clarified butter in a pan and pour in 1/3 of the batter. Bake at medium heat for about 2 minutes until the dough has risen and the underside is slightly browned.
- Slide the Schmarrn onto a plate, add some more clarified butter to the pan and bake the Kaiserschmarrn on the other side for 2 minutes. Tear into pieces with two forks. Keep warm and fry the other two portions in the same way. Finally dust with powdered sugar.
Tip: Applesauce or plum compote, for example, taste good with this.
This trick makes the dough particularly fluffy
The trick for a fluffy Kaiserschmarrn is to separate the eggs as described in our recipe, beat the egg whites until stiff and carefully fold the beaten egg whites into the batter. Sometimes a dash of mineral water or some baking powder is added to the dough to make it nice and fluffy.
As an alternative form of preparation, you can only use the dough Allow to set briefly in the pan and then bake the Kaiserschmarrn in the oven for 8-10 minutesuntil golden brown on top – this way the dough rises even better. When dividing, you should be careful not to crush the rubbish, but rather tear apart with two forks. Incidentally, it is not recommended to reheat the pastry, as this would affect the consistency and taste.
Classic Kaiserschmarrn is too boring for you? No problem! For example, you can spice it up with raisins marinated in rum or refine it with caramelized sugar. The dough can also be modified: try our semolina pancakes or this hazelnut pancakes with ground nuts. And as a savory option, we recommend Brussels sprouts with beetroot salad – a vegetarian treat that’s ready in just 30 minutes!