Austrian cuisine doesn’t get nearly the attention it deserves.
Meanwhile, On the other side of the Alps, we’ve borrowed from its classics to bring you this simple, efficient version.
Traditionally, Kaiserschmarren includes raisins and a splash of rum or kirsch, but this version is family-friendly and perfect for all ages.
I usually don’t, but, I’m going to insist on some specific equipment this time:
You’ll need TWO frying pans, each at least 30 cm in diameter and 5 cm deep. Set up two burners—one for each pan. Trust me, this will make your life much easier.
For 4 skiers:
- 6 eggs
- 200g all-purpose flour
- 350ml whole milk
- An indulgent amount of butter (okay, let’s say 120g)
- An indulgent amount of cane sugar (fine, 80g works)
- 400g applesauce
Optional:
- 1 tsp vanilla extract
- 1 Alpine sunset
Think of this as making one big, fluffy pancake.
Separate the egg whites and yolks.
Whisk together the flour, milk, egg yolks, and vanilla extract (if you’re using it) until smooth.
Beat the egg whites to stiff peaks, then gently fold them into the batter
Butter one frying pan and preheat it over medium heat.
Pour the batter into the hot pan and cover it with the second pan as a lid.
Folding the batter gently adds plenty of air, which makes it light but also a bit uneven when cooking. Covering it helps the top firm up, so flipping will be much easier.
Let it cook for about 5 minutes.
In the meantime, preheat the second pan with a touch of butter.
Flip the pancake into the second pan and cook for another 2 minutes.
Once set, cut the pancake in half, then into small pieces about 2.5–3 cm across. Divide the pieces evenly between the two pans.
Turn the heat to high, adding half the butter and sugar to each pan. Toss the pieces to coat them in the buttery, sugary mixture, letting them caramelize lightly.
This step takes just a minute or so. You’re looking for the telltale golden finish.
Serve your Kaiserschmarren immediately with some applesauce in a small bowl, and, if available, a sunset over the Mont-Blanc in the background.
