Do you also love ordering a classic Austrian Kaiserschmarrn at a tavern as much as I do? Then I have great news for you—a super delicious and easy Kaiserschmarrn recipe!
I know Kaiserschmarrn not only from my current home in Vienna; my mom used to love making it for us when I was younger. And now, I get to make it regularly for my kids. And when I am lucky, I get a few pieces when there are some left 😊
Where does the Austrian Kaiserschmarrn come from?
There are two different version which I found online:
Version 1: This sweet dish was first served to Austrian Empress Elisabeth (Sissi) in 1854. Allegedly, it was accidentally torn while being prepared, which later became its signature trait. Only afterward was the dish “rebranded” for Emperor Franz Joseph I and named Kaiserschmarrn.
Version 2: A royal pastry chef, who often created light desserts for the calorie-conscious Empress Elisabeth, once failed to impress her with a new creation made from pancake batter and plum compote. To save the situation, the Emperor stepped in, ate her portion, and reportedly said, “Well, just give me that nonsense our Leopold has cooked up again.” According to one version of this legend, the dish was initially called “Kaiserinschmarrn” to honor the Empress during their wedding celebrations in 1854 but was later renamed for the Emperor, who enjoyed it more.
(source: Wikipedia)
Personally, I prefer the second version. Whenever someone asks me, I always tell that one, as I think it is such a cute story. 😊
What’s important when preparing Kaiserschmarrn?
Making the perfect Austrian Kaiserschmarrn requires a bit of finesse, but don’t worry—it’s so much easier than it looks!
Here are some tips to ensure your Kaiserschmarrn turns out light and delicious:
- Whip the egg whites: Separate the eggs and whip the whites until stiff before folding them gently into the batter. This step requires a bit of a delicate touch.
- Use butter: Butter = fat = flavor!
- Stove or oven? If you’re making Kaiserschmarrn on the stove, wait until the underside is golden brown before carefully tearing and flipping it. If you’re like me and use both the pan and the oven, you can tidy up the kitchen while it finishes cooking, and it won’t burn! 😊
- Caramelize: Once you’ve torn the Kaiserschmarrn into large pieces, move the pieces to the side of the pan and sprinkle some sugar in the center, let it melt and then add some butter. Divine!
- Powdered sugar and raisins: Sprinkle some powdered sugar over the Kaiserschmarrn and add raisins for a sweet touch if you like raisins.
The big question: with or without raisins?
I make mine without raisins because my kids wouldn’t eat it otherwise. But if you prefer Kaiserschmarrn with raisins, feel free to toss in a handful. Soaking them in a bit of rum beforehand makes them even better!
Can you eat Kaiserschmarrn the next day?
Good news—you can absolutely eat the Austrian Kaiserschmarrn the next day. If you have leftovers, store them in the fridge. Before eating, reheat the Kaiserschmarrn briefly in a pan to restore its crispiness. You can also serve it with jam or applesauce for an extra treat.
Unfortunately, I don’t have a better photo of Kaiserschmarrn because every time I make it, my kids devour it immediately!
love,
Sabrina 💛
Austrian Kaiserschmarrn
perfect for a quick dinner if you fancy something sweet!
simpleIngredients
| 4 | eggs, seperated |
| 200 ml | milk |
| 200 g | flour |
| 1 | tsp baking powder |
| 1 | good pinch of salt |
| 70 g | butter |
| 100 g | sugar |
| a little bit of lemon zest if you like | |
| powdered sugar to dust |
Utensils
- ovenproof pan
Steps of preparation
- Preheat the oven to 180°C
- Mix the egg yolks with the flour, 50 g sugar, milk, lemon zest, and baking powder until smooth.
- Beat the egg whites with a pinch of salt until stiff, then gently fold them into the flour-milk-egg mixture.
- Melt half of the butter in an ovenproof pan.
Pour the batter into the pan and cook for about 3 minutes over medium heat. - Transfer the pan to the preheated oven and bake for approximately 12 minutes.
- Carefully remove the pan from the oven after baking, and over medium heat, cut the Austrian Kaiserschmarrn in the middle.
- Sprinkle the remaining sugar in the center of the pan and let it melt, then add the remaining butter and let it melt as well.
- Tear the Kaiserschmarrn into pieces using two forks and toss it in the caramel.
- After 1-2 minutes, divide the Kaiserschmarrn onto 4 plates, dust with powdered sugar, and enjoy!