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Authentic Kaiserschmarrn Recipe Austria, Europe

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We strongly advise you to read the cooking tips before jumping to the recipe though

Introduction & history

Regardless of what its name might imply, kaiserschmarrn (lit. the Emperor's mess), whether served as a dessert or a main dish, is one of the staples of Austrian cuisine. This light, fluffy pancake is made with eggs, flour, and milk topped with raisins soaked in rum and fried in butter. The cooked pancake is then cut into pieces, sprinkled with butter shavings and crystal sugar, and caramelized under a broiler. The finished dish is served on preheated plates and dusted with cinnamon and caster sugar.

Serve With

Sauce

Apple sauce

Europe

3.6

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Cooking tips

  • method

    There are two methods for cooking this dish; in the oven and on the stove. For caramelizing at the end, besides doing it under the oven boiler, you can also do this step on the stove by covering the pan with a lid.
  • sauces, jams, fruits

    You can serve this sweet shredded pancake with a variety of fruit sauces, jams, and compotes. Kaiserschmarrn is traditionally served with baked plums, berry sauce, or compote — use store-bought ones to speed up the preparation.
  • ingredients

    Although the traditional recipe instructs incorporating rum-soaked raisins into the batter, feel free to experiment with the flavors and texture by adding pieces of nuts, fruits like cherries and plums, or apple jam.
  • technique

    If you prefer a lighter, fluffier texture, beat the egg whites separately and carefully fold them into the remaining batter.

Recipe variations

Kaiserschmarrn

PREP 30min

COOK 15min

RESTING 15min

READY IN 1h

4.9

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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.

Ingredients

4 Servings

6 eggs

350 - 400 ml (1 ⅓ - 1 ⅔ cups) milk

180–200g (6.3 - 7 oz) finely ground flour

3 tbsp crystal sugar, for the topping

2 tbsp raisins

1 packet (8g/2 tsp) vanilla sugar

a dash of rum

some grated lemon rind

a pinch of salt

approx. 50g (1.75 oz) butter for frying

1 tbsp of butter shavings and crystal sugar, for caramelizing

confectioners' sugar and cinnamon, for dusting

Preparation

Step 1/7

Soak the raisins in rum for 15 minutes in a separate bowl.

Step 2/7

Set the oven to preheat at 180°C/350°F. Melt the butter in an ovenproof dish.

Step 3/7

To make the dough mix the egg yolks, milk, flour, grated lemon rind, and vanilla sugar until smooth. Then, beat the egg whites with sugar and salt until firm peaks appear, and fold them into the dough mixture.

Step 4/7

Pour the batter into the dish and sprinkle it with soaked raisins after 1-2 minutes, leaving the underside to cook until light brown. Turn the mixture over and bake for another 6-8 minutes in the oven until golden brown.

Step 5/7

Cut the schmarren into smaller pieces, and sprinkle with butter shavings and crystal sugar.

Step 6/7

Place under the broiler to caramelize under high top heat.

Step 7/7

When done, place the dish on preheated plates and dust with cinnamon and icing sugar. It’s best served with fruit compotes and sauces, notably apple and cranberry ones, and also baked plums.

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