Austrian Kaiserschmarrn | Gate D47

Austrian Kaiserschmarrn

When you travel, not only do you get to know a new country, but also a new culture. Part of this culture is the food. That’s why I decided to add a series of recipes to the blog. Each time a different one, from a different country.

Kaiserschmarrn (also kaiserschmarren) is a light and airy kind of pancake. It could be compared to scrambeled eggs but pancake style. It’s traditionally served with plum compôte and powdered sugar.


Recipe for 4 portions:

50g butter (butter, not margarine!)
5 eggs
250g flour
400ml milk
raisins (as much if you want/none if you don’t like them )
pinch of salt
pinch of vanilla sugar
powdered sugar

Separate egg yolks and eggwhites.
Mix egg yolks with flour and milk and add a pinch of salt as well as a pinch of vanilla sugar
Stir until it becomes smooth, not too runny but not too thick. It should be as liquid as yoghurt.
If dough is too runny –> add flour
If dough is too pale –> add eggs (should be light yellow)
If dough is too thick –> add milk

In a separate bowl take a blender and mix the egg whites until you have that beaten egg white foam

Kaiserschmarrn foam

Then, put butter into the pan and let it get as hot as possible, but don’t get it brown.

Now quickly mix the beaten egg white with the dough and gently pour it into the pan. Once the downside gets solid (pancake-like), turn it around and again, as long as the mass slowly starts to get solid like American pancakes.

Once you’ve got that, cut it with the flipper into small triangular pieces (as you see in the picture)

Put onto a plate and let it rest in the oven for a few minutes at 150°C

Now put onto plate and add some powdered sugar as well as raisins.

Serve with cranberry jam or applesauce whatever you like.

For a more SIMPLE VERSION, do not separate eggs (skip the entire beaten egg part) and don’t put it into the oven. You can also use sunseed oil instead of butter in case you don’t have butter.

You can also add small apple pieces or blueberries into the dough. Get creative.

Enjoy and let me know if you have any questions

Some tips:

*Get the pan/the butter/the oil hot enough so that the dough will get solid as soon as you pour it into the pan. If the pan/the fat is too cold, you will get a greasy and doughy mess.

*Once the stuff is in the pan, be aware to turn/cut it quickly or it will get burnt easily

*You can caramelize the pieces by adding cane sugar while it’s already solid but still in the pan. add a lot of cane sugar and turn them around quickly so they caramelize. Pan should be really hot for this and there should be no fat left




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