Kaiserschmarrn
(Kaiserschmarren)
Also known as the Emperor's mess, this Austrian dessert can be described as a fluffy, lightly caramelized, scrambled pancake. Legend has it that kaiserschmarrn was the favorite dessert of Kaiser Franz Joseph I, after whom it was named.
The dish is traditionally served either with zwetschkenröster (plum compote) or with a big spoonful of apple, pear, or berry preserve. Lavishly dusted with icing sugar, kaiserschmarrn is the perfect comfort food, indeed fit for an emperor and easily one of the best desserts Austria has to offer.
Apart from the beloved, old-fashioned kaiserschmarrn, depending on the filling, some of the modern takes on this Austrian classic include apfelschmarrn (apples), kirschschmarrn (cherries), mirabellenschmarrn (mirabelle plums), nußschmarrn (walnuts, almonds, hazelnuts) and sauerrahmschmarrn (sour cream).
Besides Austria, kaiserschmarrn is also a popular and common dessert in the German region of Bavaria. It can also be found in countries that were once part of the Austro-Hungarian Empire.
Serve with
Apple sauce
Different versions of apple sauces have been prepared since ancient times—a combination of pork and apples is even mentioned in Apicius, a collection of ... Read more
Recipe variations
Kaiserschmarrn
READY IN 1hThis easy-to-make kaiserschmarrn recipe published by the Austrian Tourist Board requires that egg whites be beaten separately, then folded into the batter, a method that gives the pancake a fluffy texture.
Wolfgang Puck's Kaiserschmarrn Soufflé
READY IN 2hThis recipe adapted from the website of Wolfgang Puck, an Austrian-born American restaurateur, and chef, is a more elaborative twist on this classic Austrian dish. The pancake is given more of a soufflé texture, which is obtained by folding the meringue into the base batter. The strawberry sauce is made from scratch, preferably a few days in advance, although you can skip this step and use a store-bought one instead.
Kaiserschmarrn Authentic recipe
This easy-to-make kaiserschmarrn recipe published by the Austrian Tourist Board requires that egg whites be beaten separately, then folded into the batter, a method that gives the pancake a fluffy texture.
WHERE TO EAT The best Kaiserschmarrn in the world (according to food experts)
