Kaiserschmarrn is a very traditional austrian dessert and does get served in various different versions. In my version I go for a very fluffy dough without much sugar which gets caramelized afterward.

Ingredients

• 5-6 eggs
• 200g milk
• 150g all purpose flour
• 50g butter
• 2 dashes of salt
• 10g vanilla sugar
• 30g fine granulated sugar
• powdered sugar (for serving)

Instructions

Separate the egg white, add the vanilla sugar and the salt and whisk it until stiff. Mix the egg yolks, milk and flour. Gently fold the egg white under the mixture.

Let the butter melt in a pan. Fry the dough on medium heat for about 10 minutes, or until golden brown in the middle of the underside. Afterward flip the dough and let it fry for another 5 minutes on medium heat. As you will rip up the dough in the next step anyways you do not have to flip it in one peace. Rip the dough into pieces. Using two forks does give way better results, as this will rip the dough open without hurting its fluffiness (as it would using a spatula). Just be careful to not destroy your pan doing. Afterward, turn up the heat to maximum level and spread the 30g granulated sugar. Once the pan heats up you will see the sugar melting in the pan. Your goal is to cover all peaces with this caramel crust, without letting it burn. Once you are done, get the kaiserschmarrn out of the pan immediately.

Kaisermschmarrn normally gets served with marmalade or applesauce. Personally I prefer blueberry marmalade, however others (slightly sour) as apricot or sour cherry are also fine.

Next Time

You can make this recipe in the oven instead of the pan. However, do not put all of your dough in at once. The dough will rise a lot and ripping it apart and caramelizing will not work great. Next time trying this, use half the portion of dough per portion.