The kaiserschmarrn or emperor’s sweet omelette, is a typical preparation of the countries of the former Austro-Hungarian empire, including South Tyrol, where it can be enjoyed in the typical mountain huts, just like I did on my recent vacation at Lake Braies.
The kaiserschmarrn is made with a batter of eggs, milk, sugar, and flour to which rum is added and, optionally, raisins (which I did not include).
The peculiarity of this sweet omelette is that it is broken up during cooking and then made slightly crispy by adding sugar to the pan, which is left to caramelize for a few minutes. It is all served with powdered sugar on top and a side of red currant compote or apple puree.
It can be consumed as a dessert at the end of a meal but also as an excellent and healthy breakfast or snack.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Austrian
Ingredients
- 4 eggs
- 4 tablespoons flour
- 1/2 cup milk
- 2 tablespoons sugar (plus extra to add in the pan)
- 1 tablespoon rum
- as needed butter (for cooking in the pan)
- as needed powdered sugar
- red currant compote
Tools
- 2 Bowls
- 1 Electric whisk
- 1 Hand whisk
- 1 Pan 10 inches
- 1 Spatula
Steps
To prepare the kaiserschmarrn, first, break the eggs separating the yolks into one bowl and the whites into another bowl.
Using an electric whisk, beat the egg whites with two tablespoons of sugar until stiff.
Using a hand whisk, beat the yolks adding the flour, milk, and rum.
Proceed by gently folding the egg whites into the yolk mixture until you get a homogeneous and fluffy batter.
At this point, melt a knob of butter in a pan and pour in half of the egg mixture, cook for a few minutes with the lid on. When the base is golden, flip the omelette, let it cook for a minute, then roughly break the omelette apart using a spatula and add two tablespoons of sugar. Stir everything in the pan until the sugar forms a nice crust.
Repeat the process with the other half of the mixture.
Once finished, serve the kaiserschmarrn with powdered sugar on top and a side of red currant compote. 😉
