Kaiserschmarrn

Kaiserschmarrn

13
breakfastqueen 0

"Kaiserschmarrn is a traditional Austrian dessert. It is a caramelized pancake made with rum-soaked raisins, eggs, flour, sugar, and butter. The pancake is split into pieces while frying, sprinkled with powdered sugar, and served hot with plum sauce on the side or on top."
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Ingredients

1 h servings 506 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 69.5g
  • 22%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 260 mg
  • 87%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a small bowl, combine raisins with rum and let soak 30 minutes then drain.
  2. In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
  3. In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with plum preserves.

Reviews

13
  1. 17 Ratings

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Most helpful positive review

We actually got a similar recipe to this with the same name from German friends who claim it is a German tradition. Their recipe is a little different and they separate the egg yolk and white, a...

Most helpful critical review

I tried this recipe for Kaiserscharrn and it was not that good. I used it because it was quicker to mix up but without beating the egg whites it is missing the right texture for Kaiserscharrn. ...

We actually got a similar recipe to this with the same name from German friends who claim it is a German tradition. Their recipe is a little different and they separate the egg yolk and white, a...

My mom makes this on occassion and we just eat it up! She is from Austria and her recipe is very similar, but we eat it with applesauce. It's sooo good! It just melts in your mouth.

i love kaiserschmarrn, it's one of my fav's for breakfast. although i boil my raisins for a couple of seconds in the rum and then strain. this recipe is the way i make mine as well. i do put pow...

Yummy! My husband and I ate this in Munich this summer, and I've been wanting to recreate it ever since. I'm not a fan of raisins and didn't have any on hand, so I left them out (just put in a t...

I haven't had Kaiserscharrn in over a decade! We would always have it for dinner on Friday nights during lent with canned peaches on the side. Thanks so much for posting the recipe. This reci...

My fiance and I love German/Austrian stuff so found and tried this. I actually made it for breakfast, not dessert. No rum on hand, but had it with fresh berries, syrup, and nutella. Schmeckt ...

amazing, very tasty

Tried on the weekend - not bad at all! The recipe is easy to follow - thanks for that!

I tried this recipe for Kaiserscharrn and it was not that good. I used it because it was quicker to mix up but without beating the egg whites it is missing the right texture for Kaiserscharrn. ...