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Kaiserschmarrn

Serves 4 to 6 Dessert vegetarian, Desserts

Kaiserschmarrn

Kaiserschmarrn hails from the Bavarian Alps, where it is a staple in mountain huts and homes alike. This dish is a cherished treat, often enjoyed after a day of hiking or skiing. It reflects a no-nonsense approach to cooking, with butter and a touch of salt bringing out the simplest pleasures in each bite. Traditionally, the dish is made without fuss, inviting everyone to indulge in second helpings without hesitation.

The taste captures a balance of fluffy and crispy textures, with the richness of eggs and milk melding seamlessly with the sweetness of sugar and raisins soaked in rum. A dusting of powdered sugar crowns the dish, adding a delicate sweetness that contrasts beautifully with the tangy plum compote. Each forkful is a comforting blend of airy and caramelized, making it an irresistible delight.

Ingredients

  • 4eggs — separated
  • 250 mlmilk
  • 120 gflour
  • 40 gsugar
  • 40 gbutter
  • raisinssoaked in rum
  • to finishpowdered sugar
  • plum compote — to serve

Method

  1. Begin by separating 4 eggs, placing the yolks in one bowl and the whites in another. Allow the eggs, 40 g of butter, and 250 ml of milk to come to room temperature. This ensures a smoother batter and better incorporation of ingredients.
  2. In a large bowl, whisk the egg yolks with 40 g of sugar until the mixture is pale and creamy. Gradually add the milk, continuing to whisk until fully combined. Sift 120 g of flour into the mixture, stirring gently until a smooth batter forms with no lumps.
  3. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter using a spatula, being careful not to deflate the mixture. This step will give the Kaiserschmarrn its characteristic light and fluffy texture.
  4. Melt 40 g of butter in a large, non-stick frying pan over medium heat. Once the butter is foamy and has a nutty aroma, pour the batter into the pan. Sprinkle the soaked raisins evenly over the batter. Allow it to cook undisturbed until the edges are set and the bottom is golden brown.
  5. Using a spatula, carefully divide the pancake into quarters and flip each section. Cook until the other side is also golden brown. The interior should remain soft and slightly custardy, while the exterior is crisp.
  6. Using two forks, tear the pancake into bite-sized pieces directly in the pan. Increase the heat slightly to caramelize the edges, stirring gently until the pieces are golden and slightly crispy.
  7. Transfer the Kaiserschmarrn to a serving platter. Dust generously with powdered sugar and serve immediately with plum compote on the side. Enjoy the contrast of the warm, fluffy pancake with the sweet, tangy compote.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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