Kaiserschmarrn (Austria)

Kaiserschmarrn (Austria)

Kaiserschmarrn is a traditional Austrian dish that has become beloved worldwide. The name translates to “Emperor’s Mess,” and the dish’s rich history dates back to the time of the Austro-Hungarian Empire.

According to legend, Kaiserschmarrn was a favorite of Emperor Franz Joseph I, who is said to have requested it when he was served a less-than-perfect version of pancakes.

The dish was then intentionally shredded to disguise the mistake, but it turned out to be so delicious that it became an imperial favorite, eventually earning its famous name.

Kaiserschmarrn is a comforting, fluffy, shredded pancake, often served with a dusting of powdered sugar and a side of fruit compote, typically made with plums or apples.

It’s a versatile dish that can be enjoyed as a dessert, a brunch dish, or even as a cozy winter meal. With its soft, airy texture and rich flavor, it’s no wonder that Kaiserschmarrn is such a beloved part of Austrian culinary tradition.

Ingredients

This recipe yields about 4 servings of Kaiserschmarrn. 

For the Kaiserschmarrn Batter:

• 4 large eggs, separated
• 250ml (1 cup) whole milk
• 200g (1½ cups) all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 50g (1/4 cup) unsalted butter, melted
• 50g (1/4 cup) raisins (optional, for added texture and flavor)
• Zest of 1 lemon (optional, for a refreshing twist)
• Powdered sugar, for dusting
• A small pinch of cinnamon (optional)

For the Fruit Compote (Optional but Recommended):

• 300g (2 cups) plums, pitted and chopped (or apples, if preferred)
• 50g (1/4 cup) sugar
• 1 tablespoon lemon juice
• 1 cinnamon stick (optional)

For Cooking:

• 2 tablespoons unsalted butter (for frying)

How to Make Kaiserschmarrn 

Step 1: Prepare the Fruit Compote (Optional)

If you’re making the fruit compote, start by preparing the fruit. Chop the plums into small pieces (or apples if you prefer). Place the fruit in a small saucepan.

Add the sugar, lemon juice, and a cinnamon stick (if using). Stir the mixture to combine.

Cook over medium heat for about 10-15 minutes, stirring occasionally until the fruit breaks down and becomes soft, and the compote thickens. Remove from heat and set aside to cool.

Step 2: Make the Kaiserschmarrn Batter

In a large mixing bowl, separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt until they form soft peaks. This will help make the Kaiserschmarrn light and fluffy.

In a separate bowl, whisk together the egg yolks, milk, flour, sugar, vanilla extract, and lemon zest (if using) until you have a smooth batter.

Gently fold the whipped egg whites into the batter using a spatula or large spoon. Take care not to deflate the egg whites to preserve the airiness of the mixture.

If you’re adding raisins, fold them into the batter gently at this point.

Step 3: Cook the Kaiserschmarrn

In a large non-stick skillet or frying pan, melt about 1 tablespoon of butter over medium heat.

Pour the batter into the skillet, spreading it out evenly. Let the batter cook undisturbed for 4-5 minutes, or until the bottom is golden and firm.

Once the bottom is golden, use a spatula to flip the pancake in quarters, cooking each side for 2-3 minutes until golden brown.

After the pancake is cooked through, use two forks to tear it into large pieces, creating the signature “mess” of Kaiserschmarrn.

Add the remaining tablespoon of butter to the pan and continue to cook the shredded pancake pieces for another 2-3 minutes, allowing them to become crispy and slightly caramelized.

Step 4: Serve the Kaiserschmarrn

Once the pancake is beautifully golden and crispy around the edges, dust it generously with powdered sugar.

Serve the Kaiserschmarrn with the warm fruit compote on the side, or you can even serve it with a dollop of whipped cream if you prefer. Optionally, sprinkle a little cinnamon on top for added flavor.

Chef’s Notes

Egg Whites: Whipping the egg whites to soft peaks is an important step in achieving the fluffiness that makes Kaiserschmarrn so special. Be sure not to overmix, or you may lose the airiness.

Raisins: Adding raisins to the batter is a traditional option, but it’s entirely optional. If you prefer a more straightforward dish, feel free to skip them. You can also add other dried fruits such as currants or sultanas for variation.

Fruit Compote: While Kaiserschmarrn is often served with plum compote, you can substitute with other fruits based on availability and your taste preferences. Apples, pears, or even berries make a delicious accompaniment.

Serving Ideas: Kaiserschmarrn is typically served with a fruit compote, but it’s equally delicious on its own, dusted with powdered sugar and a hint of cinnamon. For an extra indulgent twist, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Make-Ahead Tip: Kaiserschmarrn is best served fresh and warm, but you can make the batter in advance and store it in the refrigerator for a few hours. The fruit compote can also be made a day ahead.

Nutritional Information (Per Serving)

Please note, the nutritional values are approximate and can vary depending on the ingredients used.

• Calories: ~400 kcal
• Protein: 8g
• Fat: 20g
• Saturated Fat: 9g
• Carbohydrates: 46g
• Sugars: 22g
• Fiber: 2g
• Sodium: 210mg
• Cholesterol: 90mg
• Vitamin A: 10% of Daily Value
• Vitamin C: 10% of Daily Value
• Calcium: 8% of Daily Value
• Iron: 10% of Daily Value

Final Thoughts

Kaiserschmarrn is an Austrian dessert that brings comfort and joy with every bite. The soft, pillowy pancake pieces, coupled with the sweet, tangy fruit compote, create a delightful balance of flavors and textures.

Whether enjoyed as a sweet breakfast, dessert, or an afternoon treat, it’s a dish that’s sure to impress anyone who tries it.

While the recipe may take a little time and effort, the results are well worth it. With its rich history, simple yet delicious flavors, and versatile ingredients, Kaiserschmarrn is a wonderful way to bring a taste of Austria into your kitchen.

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