• 350 g milk
  • 250 g SchapfenMühle wheat flour type 405
  • 75 g sugar
  • 5 eggs (size M)
  • 10 g vanilla sugar (1 Pck.)
  • 10 g water, room temperature
  • 1 pinch of salt
  • 70 g raisins
  • 50 g butter for baking off
  • 30 g icing sugar to sprinkle

Wash the raisins, drain them and leave them in fruit juice or rum to soak overnight.

Separate the eggs and put the egg whites in a mixing bowl with a pinch of salt. Beat with a handheld mixer to create a stiff beaten egg white.

Place the egg yolks, sugar, vanilla sugar and water in a second mixing bowl and beat with a handheld mixer for roughly two minutes, until frothy. Add the milk and wheat flour and stir to create a smooth dough, then fold in the beaten egg white.

Heat 25 g of butter in a frying pan, pour half of the butter into the pan, sprinkle with 35 g sultanas and close with a lid. Bake the Kaiserschmarrn on a medium heat until the underside is slightly brown and the top begins to set. Then turn and bake on the other side until it is lightly browned. Tear into pieces using e. g. two spoons, place on a plate and keep warm.

Bake the second half of the mixture in the same way and finally heat all the pieces together again.

Sprinkle with icing sugar as desired or serve with fruit compote, for example.

Instead of raisins, thin slices of apple can also be placed on top of the Kaiserschmarrn. These will steam a little after turning.

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