Austrian Kaiserschmarrn

Kaiserschmarrn is a fluffy, torn-up egg pancake dish from Austria, served with raisins and a dusting of powdered sugar. It tastes warm as a main course or dessert.

By Beeny · 3 servings · 30 minutes

Ingredients

• 200 g Wheat flour
• 300 ml Milk
• 4 Stück Eggs
• 1 Prise Salt
• 2 EL Sugar
• 40 g Butter
• 40 g Raisins
• 2 EL Powdered sugar

Method

1. Separate the eggs. Stir the egg yolks with the milk, the flour, a pinch of salt and 1 tbsp sugar into a smooth batter.
2. Fold the raisins into the batter.
3. Beat the egg whites with the remaining tbsp sugar until stiff and carefully fold them into the batter.
4. Heat half of the butter in a large, ovenproof pan and pour in the batter.
5. Let the batter bake for about 3 to 4 minutes, until the underside is golden brown and set.
6. Divide the batter into four pieces with a spatula and flip them. Add the remaining butter around the edge.
7. Place the pan in the preheated oven at 200 degrees conventional heat for about 5 minutes, until the batter is cooked through.
8. Tear the Kaiserschmarrn into bite-sized pieces with two forks and fry them in the pan, turning, until golden brown.
9. Sprinkle with powdered sugar and serve immediately.