🥞 Kaiserschmarrn
Kaiserschmarrn is an Austrian shredded pancake: a thick, fluffy batter of eggs, milk and flour with raisins is fried in butter, then torn into bite-sized pieces in the pan and caramelised with a little sugar. It is dusted with icing sugar and traditionally served with plum or apple compote, as a dessert or a sweet main course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 120 g flour
- 4 eggs, separated
- 250 ml milk
- 30 g sugar, plus icing sugar to serve
- 40 g raisins
- 30 g butter
- Pinch of salt
Method
- Whisk the flour, milk, egg yolks and a pinch of salt into a smooth batter; stir in the raisins.
- Beat the egg whites with half the sugar to stiff peaks and fold into the batter.
- Melt half the butter in a large pan, pour in the batter and cook on medium heat for 4–5 minutes until set underneath.
- Flip in sections, cook 2 minutes, then tear into pieces with two forks.
- Add the rest of the butter and sugar, toss until lightly caramelised and serve dusted with icing sugar.
How to make it lighter
- Skip the final caramelising butter and sugar.
- Serve with fresh fruit instead of sweetened compote.
- Use semi-skimmed milk and share one pan between two as a dessert.
History
The name means “Emperor's mess”, and it is usually linked to Emperor Franz Joseph I, though the stories of how it got its name vary and are best treated as legend. It is a classic of Austrian and Bavarian mountain huts and cafés.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →