Kaiserschmarrn, I remember this dessert from the days I went skiing in Austria while on vacation. During the day I would bother my parents if I could have this dish for dessert after dinner. Every night – yep. I Couldn’t get enough of it. To me Kaiserschmarn is nothing different from a fluffy torn-apart pancake. Instead of using the original recipe I decided to add coconut flakes, coconut milk and Grand Manier. Kaiserschmarrn is served in Austria as a dessert – however – it works well for brunch, too.
Once the Kaiserschmarrn is cooked it leaves behind an aroma that is so addicting – at least to me – that I can’t resist munching.
- 8 eggs, separated
- 3 tbsp icing sugar
- Zest from 1 orange
- 1 tsp Vanilla extract
- 1 tbsp coconut milk
- 1 tbsp coconut flakes
- 2.5 tbsp flour
- 2 oz milk
- 2 tbsp raisins soaked in Grand Marnier
- 2 tbsp butter
- Beat egg withes until soft peaks develop and add half of the sugar. Continue beating until peaks are stiff – set aside.
- Combine egg yolks, vanilla, orange zest, remaining sugar, coconut milk, coconut flakes and beet until foamy (3-4 minutes).
- Slowly add milk and flour until well incorporated.
- Tap dry the raisins from the Grand Marnier and add to egg mixture.
- Fold egg yolk mixture under the egg whites and let rest for a few minutes. Do not over mix.
- Warm up a large stainless steel pan over medium heat.
- Add some butter.
- When butter is foaming pour some of the batter into the pan to the size of a large pancake.
- Once the kaiserschmarrn turns golden brown on one side start to tearing it apart as well as turning it over with two medal spatulas. Make sure every side is cooked properly, although it shouldn’t take longer that 1.5 minute on both sides.
- Sprinkle icing sugar on kaiserschmarrn and serve immediately.
There are obviously hundreds of different varieties to serve a kaiserschmarrn. I served it with warm strawberries and chocolate mint ice cream.
Let me know how you like this recipe or do you have your own version of kaiserschmarrn?