Preparation
- 1
Separate the eggs into yolks and whites. Beat the egg whites stiff in a clean bowl.
- 2
Melt 20g butter
- 3
Grate the zest of an orange.
KAISERSCHMARRN
40 min·215 ViewsTranslated
Kaiserschmarrn is a fluffy, shredded pancake, traditionally dusted with powdered sugar and served with apple compote. A true delight from Austrian and Bavarian cuisine!
Allergens
Vegetarian
Pescatarian
Halal
2,073kcal
2 Portions · 768 g
Protein
54 g
Carbohydrates
293 g
Fat
70 g
Fiber
17 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
2
g
- All-Purpose Flour200 grams
- Eggs3
- Sugar60 grams
- Milk300 milliliters
- Salt1 pinch
- Vanilla Extract1 teaspoon
- Powdered Sugar20 grams
- Butter100 grams
- Orange Zest1
- Raisin50 grams
- apple sauce200 grams
Prepare the batter
- 4
Put the egg yolks with 30g sugar, a pinch of salt in a bowl and beat until frothy.
- 5
Add the sifted flour, vanilla extract and the melted butter. Stir everything into a smooth batter. Then add the milk.
- 6
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.
Bake the Kaiserschmarrn
- 7
Heat 30g butter in a large pan over medium heat. Pour the entire batter into the pan and spread it evenly.
- 8
Let the Kaiserschmarrn bake covered for about 10 minutes over medium heat until the bottom is golden brown and the top is slightly firm.
10 min - 9
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.
- 10
Remove the shredded pieces from the pan briefly and set them aside.
Caramelize
- 11
Add the remaining sugar (30g) and the remaining butter (50g) to the pan and let both melt until a light caramel forms.
- 12
Return the shredded Kaiserschmarrn pieces to the pan and toss them until they are lightly caramelized and beautifully shiny.
Serve
- 13
Arrange the warm Kaiserschmarrn on plates. Generously dust it with powdered sugar.
- 14
Serve the Kaiserschmarrn immediately, preferably warm with a portion of apple compote. Enjoy your meal!
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