Kaiserschmarrn with Apple Sauce
A classic, fluffy Kaiserschmarrn with raisins, baked in butter, torn and caramelized, served with homemade apple sauce and powdered sugar.
- 45 min
- 558 kcal / serving
- medium
- vegetarian
- Protein
- 18.3 g
- Fat
- 17.5 g
- Carbs
- 84 g
Contains: gluten, milk, egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 3 eggs
- 80 g plain flour
- 120 ml milk
- 20 g sugar
- 1 pinch salt
- 30 g raisins
- 1 tbsp butter (for frying)
- 10 g sugar (for caramelising)
- 1 tbsp icing sugar (for dusting)
- 300 g apples
- 10 g sugar
- 1 tbsp lemon juice
- 50 ml water
Method
- For the apple sauce, peel, core, and dice the apples. Cook them with sugar, lemon juice, and water in a pot over medium heat for about 10-15 minutes until soft. Then mash or purée and set aside.
- For the Kaiserschmarrn, separate the eggs. Whisk egg yolks with flour, milk, sugar, and salt in a bowl to form a smooth batter. Fold in the raisins.
- Beat egg whites in a clean bowl until stiff peaks form. Gently fold the egg whites into the batter.
- Melt the butter in a large pan over medium heat. Pour in the batter and spread it evenly.
- Bake the Kaiserschmarrn until golden brown on one side, then flip and continue baking briefly.
- Tear into bite-sized pieces with two forks or a spatula. Sprinkle over the sugar for caramelising and caramelise for 1–2 minutes, turning.
- Divide the Kaiserschmarrn between two plates and dust with powdered sugar. Serve with the apple sauce.
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