“2015 0731 Kaiserschmarrn Apfelsoße Edelweisshütte Sölden” by Takeaway, CC BY-SA 4.0, Source – cropped and recompressed
Kaiserschmarrn
with apple sauce
You'll need: Frying Pan
Text written with AI assistance and reviewed by our editors
Really just a failed pancake that went on to make a career of it. Whipped egg whites make it fluffy, tearing it up in the pan makes it caramelised – perfection is explicitly not required here.
Ingredients for 3 servings
Hide conversionAmounts also in grams, ounces and cups; the steps show oven temperatures for fan, conventional and gas too.
- For the Schmarrn
- 4Eggs, separated (≈ 240 g · ≈ 8 oz)
- 130 gPlain flour (type 405) (≈ 4 oz)
- 250 mlMilk (3.5% fat) (≈ 1 cup)
- 1 packVanilla sugar (≈ 8 g · ≈ ¼ oz)
- 1 pinchSalt (≈ 0.5 g · ≈ ¼ oz)
- 2 tbspSugar (≈ 24 g · ≈ ¾ oz)
- 2 tbspRaisins, optional (≈ 24 g · ≈ ¾ oz)
- 3 tbspButter (≈ 36 g · ≈ 1¼ oz)
- To serve
- 2 tbspIcing sugar (≈ 16 g · ≈ ½ oz)
- 300 gApple sauce (≈ 11 oz)
Contains: Gluten, Eggs, Milk
Method
Step 1: Soak the raisins in warm water. Separate the eggs.
Step 2: Whisk the egg yolks with the flour, milk, vanilla sugar and salt until smooth and leave to rest for 10 minutes.
Timer: 10 min
Step 3: Whisk the egg whites with the sugar until stiff and gently fold into the batter.
Step 4: Melt 2 tbsp butter in a large non-stick frying pan over a medium heat. Pour in the batter, scatter the drained raisins over it, cover and cook for 5 minutes until the underside is golden brown.
Timer: 5 min
Step 5: Cut the pancake into quarters, turn the pieces over and cook for another 3 minutes. Then tear it into irregular pieces using two spatulas.
Timer: 3 min
Step 6: Add the remaining butter and 1 tbsp icing sugar and let everything caramelise for 2 minutes, turning as you go.
Timer: 2 min
Step 7: Dust with the remaining icing sugar and serve with apple sauce.
Tips
- A large non-stick frying pan with a lid is half the battle.
- Don't tear it too small – irregular pieces caramelise best.
Swaps
- Instead of apple sauce: Austrian-style plum compote or lingonberries.
- Without raisins – for everyone who would otherwise secretly pick them out.
Storage
Best eaten fresh. Briefly reheat leftovers in the pan with a little butter.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 73 g |
| Fat | 21 g |
Approximate values per serving. Calculated with BLS 4.0.
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Image credits
Image credits:
- Cover image: “2015 0731 Kaiserschmarrn Apfelsoße Edelweisshütte Sölden” by Takeaway, CC BY-SA 4.0, Source – cropped and recompressed
- Apple crumble with cinnamon and a golden oat topping in a baking dish: “British apple crumble 02” by Jonathan Harker, CC BY 4.0, Source – cropped and recompressed
- Slices of Bavarian plum sheet cake with rows of plums and golden butter crumble: “Ein Stueck Pflaumenkuchen” by Garitzko, Public domain, Source – cropped and recompressed
- Stack of fluffy blueberry pancakes drizzled with maple syrup: “Slicing Pancakes with Fork 374819” by Shared Food, CC0, Source – cropped and recompressed
- Falafel bowl with hummus and herby tabbouleh: “Mixed Plate (3186676853)” by Charles Haynes from Hobart, Australia, CC BY-SA 2.0, Source – cropped and recompressed
- Tray of roast vegetables and baby potatoes topped with golden chunks of feta and oregano: “Roasted Vegetables (2897937502)” by Mack Male from Edmonton, AB, Canada, CC BY-SA 2.0, Source – cropped and recompressed
- Shakshuka with eggs, feta and coriander in a frying pan: “Shakshuka by Calliopejen1” by Calliopejen1, CC BY-SA 3.0, Source – cropped and recompressed
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