Kaiserschmarrn – Original South Tyrolean recipe

One of our favourite dishes from our childhood and still today is the original South Tyrolean Kaiserschmarrn. Delicious, the scent immediately comes back to your nose. It lies on the plate like a snow-covered mountain in the Dolomites. It was served with apple compote or, even better, elderberry syrup made from ripe elderberries, which we boiled down ourselves.

We would like to share our favourite Kaiserschmarrn recipe with you today, which is quick, easy and tastes heavenly.
The recipe is actually for 4 servings, but we manage to eat the same amount with two people.

The ingredients

75 g sultanas (please use unsulphured ones)
2 tbsp grappa or apple juice as an alternative
4 eggs size L
175 g wheat flour
50 g sugar
1/4 litre fresh milk
1 pinch of salt
3 tbsp butter
4 tbsp icing sugar

The preparation

Rinse the sultanas with warm water and let them drain. Then soak them in the grappa (or apple juice). In the meantime, beat the eggs and separate the whites from the yolks.

Put the flour in a large bowl and whisk or hand mix until smooth. Then mix in the sugar, salt, four egg yolks and the soaked sultanas. Beat the egg whites until firm and gently fold into the batter.

Melt the butter in a large frying pan, pour in the batter and fry over a medium heat until the edges of the pancake have set and are no longer liquid. Now turn the pancake out onto a large plate or serving platter and carefully slide it back into the pan. Continue to bake over a medium heat and carefully tear the dough into pieces, which are baked until golden brown all over.

Divide the finished Kaiserschmarrn between four (or two) plates and sprinkle with icing sugar. Serve with apple sauce, elderberry syrup or a delicious fruit compote. This makes the heart beat faster and you immediately get the feeling of being in a rustic mountain hut.

Our mouths are already watering. Enjoy it!