KAISERSCHMARRN

Separate the eggs into yolks and whites. Beat the egg whites stiff in a clean bowl.

Melt 20g butter

Grate the zest of an orange.

Put the egg yolks with 30g sugar, a pinch of salt in a bowl and beat until frothy.

Add the sifted flour, vanilla extract and the melted butter. Stir everything into a smooth batter. Then add the milk.

Carefully fold the stiffly beaten egg whites into the batter to maintain its fluffiness. Stir in the orange zest and, if you like, the raisins.

Heat 30g butter in a large pan over medium heat. Pour the entire batter into the pan and spread it evenly.

Let the Kaiserschmarrn bake covered for about 10 minutes over medium heat until the bottom is golden brown and the top is slightly firm.

Carefully flip the pancake and bake the other side until it's also golden brown. Then tear the Kaiserschmarrn into bite-sized pieces with two forks.

Remove the shredded pieces from the pan briefly and set them aside.

Add the remaining sugar (30g) and the remaining butter (50g) to the pan and let both melt until a light caramel forms.

Return the shredded Kaiserschmarrn pieces to the pan and toss them until they are lightly caramelized and beautifully shiny.

Arrange the warm Kaiserschmarrn on plates. Generously dust it with powdered sugar.

Serve the Kaiserschmarrn immediately, preferably warm with a portion of apple compote. Enjoy your meal!