Austrian Kaiserschmarrn

Kaiserschmarrn is a popular Austrian dessert, but growing up in Germany, we ate Kaiserschmarrn for breakfast, lunch and dinner. Never as dessert, now that I think about it. Well, maybe because Kaiserschmarrn is something like a torn omelet and doesn’t quite compare to a brownie or cookie.

My favorite mug! I like to use it with my German/Austrian dishes. I have had this mug since I was 6 or 7 years old.

Kaiserschmarrn translated means Emperor’s Nonsense and originated in the kitchens of the poor since it’s made of simple ingredients.The same ingredients are used in Palatschinken which is also a popular dish in Austria and Germany.

4 eggs, separated into yolks and whites
¼ cup sugar
a pinch of salt
½ teaspoon vanilla
1½ cup flour
1½ cup milk
butter for the pan
powdered sugar for dusting

Mix egg yolks, flour, sugar, vanilla, salt and milk to a liquid dough. Beat the egg white until thoroughly stiff. Mix dough and egg white gently, once the butter has melted and is hot in the pan. Then pour the dough into the pan and fry it like an omelet at low heat. You can sprinkle rum-soaked raisins over the omelet. In my house we are not huge fans of raisins, so we skip them. Try to turn it after a while (don’t worry if it breaks). Fry the other side. Then tear it into small pieces and bake it properly. Serve it with powdered sugar on top and – ideally – with apple sauce or homemade jam.

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