Kaiserschmarrn is one of the most beloved Austrian dishes for a ski holiday. This shredded pancake dish was invented in the 14th century and is now ubiquitous in the mountain restaurants of the Austrian Alps. Topped off with caramelised sugar, a dusting of icing sugar and a side of apple sauce, it's the perfect thing to warm you up during your mid-morning break! It's also very easy to make at home. Here's our simple Kaiserschmarrn recipe!
Morning, afternoon or evening: it's always a good time to eat Kaiserschmarrn! This is a ski holiday staple for a reason - it's sweet and filling, but the applesauce and raisins give it a fresh vibe that allows you to indulge without feeling weighed down afterward. Impress your family by bringing a taste of Austria home this summer!
Ingredients
For the Kaiserschmarrn
For the applesauce
Instructions
Applesauce: Peel and dice the apples and place in a pot with the sugar, cinnamon, and apple juice or water. Cover and let simmer over low heat for about 30 minutes or until apples are soft. Mash and add extra sugar or cinnamon to taste.
Kaiserschmarrn: Split the egg whites and yolks into two separate bowls. Beat the egg yolks, sugar, vanilla sugar, flour and milk until smooth. In the other mixing bowl, beat the egg whites with a pinch of salt until they form stiff peaks.
Add a small amount of egg whites to the egg yolk mixture and mix, then add the rest. Slowly fold in and add the raisins at the last minute.
In a frying pan, melt a knob of butter over low heat. Add half the batter and let it cook slowly. After 5-7 minutes, cut it into four pizza slices and flip to cook the other side. Once it's evenly cook, cut into pieces with a spatula, fry for one more minute then set aside. Repeat step 4 with the rest of the batter.
Bonus: If you like your Kaiserschmarrn with a crispy edge to it, add 3 tablespoons of sugar after you remove the batter and let it caramelise. Add the batter back to the pan and stir to combine.
Serve the Kaiserschmarrn in a large dish with the homemade applesauce and a dusting of icing sugar.
Guten appetit!
Born and raised in the ski paradise of Vancouver, Canada, I learned to ski before I can remember, balancing precariously on my parents’ skis as they sailed down the hill. I started snowboarding in my teens and am now delighted to be exploring everything Europe’s ski scene has to offer!
