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.