Kaiserschmarren

For the Kaiserschmarren, separate the eggs and beat the egg whites with the salt until very stiff.

Cream the egg yolks with the sugar and vanilla sugar. Add the flour and slowly pour in the milk while stirring until a creamy batter is formed. Fold in the beaten egg whites.

Heat some fat (oil or clarified butter) in a pan, pour in a large ladleful of batter, sprinkle the raisins on top and place the lid on the pan.

Bake at low temperature for about 3-5 minutes, turning with the help of the lid (let the omelet slide into the lid and turn the lid over onto the pan).

Use two spatulas to flip the omelet into kaiserschmarrn, dust with 1 tsp confectioners’ sugar and let caramelize.

Keep warm, dusted with powdered sugar, on a plate in the oven at 150 °C. Fry as many omelets as you like until the batter is used up.

Preparation Tip:

If you don't like raisins, you can make Kaiserschmarren without them.

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