Kaiserschmarren is one of the most famous Austrian pastry dishes – and that’s no surprise, because it is easy to prepare and extremely delicious. I love it, my husband loves it, everybody loves it- even Emperor Franz Joseph I., who is the name giver of that dish. The name is composed of the two words “Kaiser” (Emperor) and “Schmarren” (a scrambled or shredded dish). Emperor Franz Joseph was very fond of this kind of pancake, and so it was named after him.
This dish is not only known in Austria, but in a lot of the successor states of the former Habsburg Monarchy, e. g. in Slovenia, Hungary or in the Czech Republic. Usually it is served with Zwetschkenröster (a kind of plum compote) or apple sauce. There are several ways to prepare this dish. I have chosen one of the most easiest ways, which will nevertheless provide a tasty result.
The recipe serves 3 to 4 persons as a main course. To make it more satisfying, you can serve a soup as a starter. To prepare this amount of Kaiserschmarren you need two to three large pans with lids.
– 100 g/ 3,5 oz raisins
– 5 tablespoons rum/cognac/water
– 6 eggs
– 1 tablespoon sugar
– 8 g/ o,3 oz vanilla sugar
– 1 pinch of salt
– 250 g/ 8,8 oz flour
– 1/2 l/ 16,9 fl oz milk
– 50 g/ 1,8 oz butter
– 2 tablespoons sugar
– icing sugar
1. Soak raisins in rum/cognac/water for about 30 minutes.
2. Separate the eggs, beat the egg whites with salt until stiff.
3. Melt the butter.
4. Beat egg yolks, 1 tablespoon sugar and vanilla sugar until fluffy (approx. 5 minutes).
5. Stir flour alternately with milk into the mixture.
6. Add melted butter to the batter.
7. Finally gently add stiff egg whites.
8. Put the batter in two or three hot pans. The batter should be about 1 to 2 cm high.
9. Sprinkle over the raisins and put lids on the pans.
10. Cook at a moderate temperature for about 5 to 10 minutes. Check from time to time the texture of the batter. When it becomes solid, you have to turn the Kaiserschmarren over. That is easier if you divide it into four parts. Flip each part separately.
11. Cook the other side until it gets a golden color. Then tear the quarters with two forks into pieces.
12. Increase temperature and sprinkle 4 teaspoons over the almost finished Kaiserschmarren. Wait until sugar caramelize.
13. Arrange on plates, sprinkle with icing sugar and serve with apple sauce or Zwetschkenröster.