Kaiserschmarrn mit Sabines Bakeaway Logo

Kaiserschmarrn

Kaiserschmarrn doesn't really need much: a light batter, good butter and a little patience at the stove. The beaten egg whites make it wonderfully fluffy, and the sparkling water makes it extra light. And of course I have a very special tip for the raisins.

Kaiserschmarrn in der Pfanne mit Puderzucker, dazu Apfelmus und Zwetschkenröster

Ingredients

  • 4 eggs
  • 300 ml whole milk
  • 125 g plain flour
  • 75 ml sparkling mineral water
  • 60 g brown sugar
  • 40 g butter
  • 1 pinch of salt
  • ½ vanilla pod, seeds scraped out
  • Powdered sugar for dusting

Optional:

  • Rum raisins

Method

  1. Separate the eggs. Beat the egg whites until very stiff and chill briefly.
  2. Beat the egg yolks with the brown sugar, the vanilla seeds and a pinch of salt until creamy.
  3. Stir in the flour and milk alternately in portions. Finally stir in the mineral water briefly. This makes the batter especially light.
  4. Gently fold in the beaten egg whites. If you're using rum raisins, drain them well and fold them in too. The batter is fairly runny – that's exactly right.
  5. Melt the butter in a large pan about 32 cm in diameter over medium heat. Pour in all the batter and bake it very slowly until golden brown. Now and then lift it carefully to check whether the underside is already nicely browned. I turn the heat right down, put a tea towel over the glass lid and really give the Schmarrn time to set and rise.
  6. Quarter the Schmarrn with the spatula or – for the really brave among you – turn it out into a larger pan and finish baking it in one piece until golden brown.
  7. Tear the Schmarrn into bite-sized pieces with two spatulas and bake a little longer until the pieces are nicely golden brown all over.
  8. Shortly before it's done, I add a little brown sugar and a splash of water to the pan, turn up the heat and let the sugar caramelize with the torn Schmarrn.
  9. Dust with powdered sugar and serve right away.

You can serve it with stewed plums or apple sauce. Lingonberries go wonderfully too – unfortunately we can't get them here, and I really miss them.

Sabine's Tip – Rum Raisins

If raisins go into the Kaiserschmarrn, then please do it properly: I soak them in rum beforehand. This makes them nice and soft and gives them that wonderful aroma that goes perfectly with Kaiserschmarrn. Drain them well before folding them in – the rum belongs in the raisins, not in the batter.

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