Kaiserschmarrn | Paulaner Brauerei München

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Kaiserschmarrn

Our recommendation for the Münchner Dunkel

The Austrian Emperor Franz Joseph was supposedly fond of this dish.
It is a classic in beergardens, mountain huts, and Bavarian restaurants. Eaten as a sweet main course, it makes a filling meal for one. Eaten as a dessert, it makes a treat for many.

Paulaner Kaiserschmarrn

Ingredients

Serves 4 persons - preparation time: 30 minutes

  • 4 tbsp raisins
  • 7oz (200g) all-purpose flour
  • ½ tsp baking powder
  • 1 tbsp sugar
  • 1 pinch of salt
  • 7fl oz (200ml) whole milk
  • 4 eggs
  • clarified unsalted butter, for frying
  • 4 tbsp sliced almonds
  • confectioner’s sugar
  • lingonberry or cranberry compote, for serving

Preparation

  1. Soak the raisins in water. Combine the flour, baking powder, sugar, and salt in a bowl. Add the milk and mix to make a thick batter.
  2. Separate the eggs. Whip the egg whites until they form stiff peaks. Stir the egg yolks into the batter. Fold the batter into the egg whites.
  3. Melt some clarified butter in one large frying pan or two small ones. Pour the batter into the frying pan. Drain the raisins. Sprinkle the raisins and sliced almonds over the batter. Reduce the heat and fry the pancake for about 10 minutes or until it is golden-brown underneath. Cover the frying pan if needed. Carefully turn the pancake over and fry the second side until it, too, is golden-brown.
  4. Remove the frying pan from the stove. Using two forks, tear apart the pancake into bite-sized pieces. Dust the pieces generously with confectioner’s sugar and return the frying pan to the stove. Caramelize the sugar over a moderate heat, turning the pancake pieces often.
  5. Portion out onto four plates and dust with confectioner’s sugar. Serve with lingonberry or cranberry compote.

Tip: Apple sauce (see p. 108) or plum compote also taste very good served with Kaiserschmarrn.

 

Download the recipe

Get the complete Biergarten Cookbook with a lots of further fantastic Bavarian recipes for the summer at the DK Publishing.