Kaiserschmarren

For the Kaiserschmarren, beat egg whites with sugar and salt until stiff. Mix the yolks well with the milk and flour and carefully fold into the beaten egg whites.

Heat the clarified butter in a pan and pour in the mixture evenly. Allow the batter to set over moderate heat.

When the bottom side is golden, carefully turn with a spatula. When the second side is also golden brown, break up the mixture with the spatula and let the intersections brown a bit more.

Serve sprinkled with powdered sugar.

Preparation Tip:

If you like, you can also stir raisins into the batter. The Kaiserschmarren tastes best with applesauce.

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