Patisserie · Austrian

Kaiserschmarrn

Name: Kaiserschmarrn
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 szt Eggs (separated); 250 ml Milk; 150 g Wheat flour; 30 g Sugar; 1 szt Pinch of salt; 1 łyżeczka Vanilla sugar; 60 g Raisins; 2 łyżka Rum (to soak raisins); 50 g Butter; 20 g Sugar (for caramelizing); 2 łyżka Powdered sugar (to dust)

Time

25'

Diff.

medium

Kcal

520

/ serving

Servings

Gather 11 ingredients before cooking

Scale

Units

01 You'll need check when you have it

02 To finish last minute: ~60 min window

Step 01 of 07

Soak the raisins

60 g

2 łyżka

Pour warm rum (to soak raisins) (2 łyżka) over raisins (60 g). Set aside while you make the batter. Soaked raisins plump up and won't draw moisture from the batter while frying.

Step 02 of 07

Mix the batter

4 szt

250 ml

150 g

1 łyżeczka

1 szt

Separate the eggs (separated) (4 szt) — set whites aside in a separate dry bowl. Whisk yolks with milk (250 ml), vanilla sugar (1 łyżeczka) and pinch of salt (1 szt). Add wheat flour (150 g) and mix until smooth, no lumps.

Step 03 of 07

Whip the whites

4 szt

30 g

Whip the eggs (separated) (4 szt) whites to stiff peaks. Near the end add sugar (30 g) and keep whipping until the foam is glossy.

Tip

Bowl and whisk must be dry and grease-free — fat kills the foam permanently.

Step 04 of 07

Fold in the foam

Add the whipped whites to the batter in three additions. Stir the first portion in vigorously — it loosens the batter. Fold the next two gently with a spatula, bottom to top, to keep the air in. That air makes the schmarrn fluffy.

Step 05 of 07

Fry the pancake

50 g

60 g

Heat a 28 cm pan over medium. Melt butter (50 g), pour in all the batter and spread evenly. Scatter the soaked raisins (60 g) on top. Fry 3-4 minutes until the bottom is golden and the top starts to set at the edges.

Step 06 of 07

Tear and caramelize

20 g

Flip the pancake — it can break into pieces, doesn't matter. Use two forks or spatulas to tear the batter into irregular bite-sized chunks. Sprinkle with sugar (for caramelizing) (20 g) and fry another 2-3 minutes, stirring, until the sugar caramelizes and coats the pieces.

Tip

Caramelization is what makes this schmarrn, not just an omelet. Don't skip the sugar at this step.

Step 07 of 07

Serve

2 łyżka

Transfer to plates and dust generously with powdered sugar (to dust) (2 łyżka). Serve immediately, ideally with apple sauce or plum jam.

Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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