Kaiserschmarrn – Tyrolean country inn recipe

Ingredients for 4 servings:

• 100 g raisins
• 5 tbsp rum, cognac or water
• 6 egg yolks
• 1 packet of Bourbon vanilla sugar
• 1 tbsp, heaped sugar
• 1 pinch of salt
• 250 g flour
• 500 ml milk
• 50 g butter, melted
• 6 egg whites
• 4 tsp powdered sugar
• n. B. Butter for frying, approx. 15 – 25 g per pan

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

First of all: This traditional recipe comes from a Tyrolean country inn and has been prepared there for generations. It contains some wonderful secrets from grandma’s bag of tricks that aren’t always shared. Definitely not for calorie counters. Soak the raisins in 5 tablespoons of rum for at least half an hour. If you don’t like rum, use cognac. Children and those who don’t drink alcohol use water. Beat the egg yolks with the vanilla sugar, a pinch of salt, and 1 heaped tablespoon of sugar with a hand mixer until frothy. Gradually add a spoonful of flour and a good splash of milk at a time until all the flour is used up. Then stir in the melted butter (calorie counters: you can skip this and wonder why this stuff doesn’t taste as good as it does on a ski vacation). The batter will seem quite thin, which is just right. Let the batter rest for half an hour, then beat it well again. Then beat the egg whites until stiff peaks form and slowly but thoroughly fold them into the batter with a spoon. There should be no more egg white flakes visible. Then stir in the raisins without the rum. Melt butter in a pan and pour in the batter to a depth of about 1 cm. Reduce the heat slightly and let it bake until golden brown. Check the batter occasionally. Quarter the batter, turn it over, and let it bake again. Divide into bite-sized pieces, sprinkle with 2 teaspoons of sugar, and let it caramelize briefly. Almost done: Serve on plates and dust with powdered sugar. Repeat with the remaining batter. Stir everything well again before each pouring into the pan, as the raisins sink quickly to the bottom. This quantity makes a good three pans full of Schmarrn and feeds 4-6 people. Traditionally, Kaiserschmarrn is served with plum compote. Tips: The caramelization works, and nothing burns in a non-stick pan. Simply sprinkle sugar over it, turn it over, and wait half a minute. Meanwhile, sprinkle sugar on the unsweetened side, turn it over again, wait another half a minute, and you’re done. Not sweet enough? Instead of adding more sugar to the batter, you can achieve the desired sweetness with powdered sugar. Besides, the compote is usually quite sweet, and if you’ve caramelized it, you don’t need to add any more. Keep warm: It works great on a baking sheet lined with baking paper or in a preheated casserole dish at 80°C in the oven with top/bottom heat if you have several hungry mouths to feed.