Kaiserschmarrn with Homemade Apple Sauce

5 from 8 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people


For the applesauce

  • 4 Apples
  • 1 Cinnamon stick
  • 1 Lemon (untreated)
  • 40 ml Water

For the Kaiserschmarrn

  • 4 tbsp Raisins
  • 4 tbsp Rum
  • 4 Eggs
  • 200 g Flour
  • 200 ml Milk
  • 200 ml Cream
  • 5 tbsp Sugar
  • Salt
  • 2 tbsp Clarified butter


  • Before starting the actual recipe, the raisins should be soaked in rum. The longer the better. But at least for 2 hours.

Prepare applesauce

  • Peel and core the apples and cut into large pieces. Heat some water and the juice of half a lemon in a small saucepan. Then add the apples, the cinnamon stick and some zest from the lemon peel. Simmer on a low heat with the lid closed for 15 minutes. As soon as the apples are soft, remove the cinnamon stick and puree everything with a hand blender. Add sugar to taste.

Make Kaiserschmarrn

  • Separate the eggs. Mix egg yolks with milk, cream, 2 tablespoons of sugar, salt and flour and stir everything until smooth. Using a mixer, beat the egg white until stiff and fold in carefully. Then stir in the raisins.
  • Melt the clarified butter in an ovenproof pan. When the pan is really hot, add the pancake mixture and fry for 1-2 minutes. Then put the pan including the batter in an oven preheated to 200 degrees top / bottom heat and bake for 15-20 minutes until the top has a golden brown crust.
  • Then place the Kaiserschmarrn on a plate. Caramelize 3 tablespoons of sugar in the pan. When the sugar is liquid, put the Kaiserschmarrn back in the pan. Now coarsely tear it directly with two spatulas. Sear for a few more minutes until the pieces of Kaiserschmarrn have a light crust on the bottom. Serve with the applesauce. Good Appetite!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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