Kaiserschmarrn — Austrian Dessert with Blueberries

A little Austrian magic can land on your table, too! Kaiserschmarrn is very easy to make, and it tastes like a delicate sponge-cake pancake with a crisp, caramelized edge. This bright, sweet shredded pancake can be served as a main course for breakfast or as a dessert after your meal.

Nika

Recipe author

Kaiserschmarrn Austrian dessert with blueberries

Composition / ingredients

Servings:

Eggs

Flour

140

Milk

200

Oranges

Lemons

Raisins

Heavy cream (33%)

Butter

Sugar

Salt (1 pinch)

Powdered sugar

Blueberries

Sugar syrup

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 5 g

Fats 24 % 8 g

Carbohydrates 62 % 21 g

176 kcal

GI: 14 / 14 / 73

Cooking method

Cooking time: 45 min

Step 1:

Gather all the ingredients for making Austrian Kaiserschmarrn.
Step 2:

Wash and dry the orange and lemon, and use a fine grater to zest both. Cut the orange and lemon in half and juice them.
Step 3:

Pour the juice into a small clean bowl and soak the rinsed raisins in it for half an hour.
Step 4:

Meanwhile, make the batter. Wash and thoroughly dry the eggs, then separate the whites from the yolks.
Step 5:

Add the sugar and salt to the yolks and whisk them together. Pour in the milk and mix. Sift in the flour and whisk thoroughly until you have a smooth, lump-free batter. Add the heavy cream and stir everything together again.
Step 6:

Start beating the egg whites on low speed, then increase to high, until they form stiff peaks.
Step 7:

Gently fold the beaten whites into the batter with a spatula, working from the bottom up, until you have a light, loose batter.
Step 8:

Set a skillet over the heat, add a pat of butter, and melt it. Once it foams, pour in the batter. Scatter the soaked raisins and the orange and lemon zest over the surface. If your skillet is small, you'll need to cook the Kaiserschmarrn in two batches.
Step 9:

Once the pancake is set on the bottom, flip it and lightly brown the other side. When the second side has firmed up, use two forks to tear the Kaiserschmarrn into small pieces and fry them a little longer.
Step 10:

Divide the Kaiserschmarrn among serving plates, dust generously with powdered sugar, top with blueberries, and serve hot alongside a fragrant sugar syrup spiced with cinnamon and cardamom.

There are countless recipes for Kaiserschmarrn out there — this is just one of them. Many cooks serve it with blueberries, wild strawberries, slices of juicy fruit, raisins, or nuts, and often pair it with sauces like applesauce, plum jam, or vanilla syrup. In short, experiment!