Kaiserschmarrn

For the Kaiserschmarrn separate the eggs. Mix yolks with flour, vanilla sugar, milk and raisins.

Beat the egg whites until stiff and fold into the batter.

Melt butter in a pan, pour in the batter and fry on both sides. Tear into coarse pieces with a fork and deglaze with a dash of Contreau.

Before serving, sprinkle the Kaiserschmarrn with powdered sugar and garnish with mint.

Preparation Tip:

Kaiserschmarrn can also be prepared without the addition of Contreau.

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