Kaiserschmarrn
Recipe of the region Kitzbühel Alps
Ingredients for 4 persons
30 g raisins
2 tbsp rum
4 eggs
30 g sugar
1 sachet of vanilla sugar
375 ml mill
125 g flour
60 g butter
Icing sugar
Salt
Method
Soak the raisins in rum for 30 minutes.
Separate the eggs, beat the yolks together with the sugar and a pinch of salt in a bowl with a whisk until the mixture becomes light yellow and creamy. Gradually add flour to the milk until the mixture is smooth. Beat the egg whites until very stiff and carefully fold into the mixture.
Heat 2/3 of the butter in a pan, pour in the mixture and sprinkle with raisins. Bake at low heat until the underside is lightly browned and turn again and again until everything is lightly fried. Break the pancake into small pieces with two forks. Add the rest of the butter, sprinkle some sugar over the pieces and allow to caramelise slightly while stirring continuously (2-3 minutes).
Sprinkle with icing sugar and serve with stewed plums.
Recipe © Bistro-Restaurant Rosengarten, Kirchberg
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