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The dessert, From around the world

Kaiserschmarrn with stewed fruit

Kaiserschmarrn is a thick Austrian pancake, cooked then torn into pieces and caramelized in butter and powdered sugar, for 6 people. It takes 30 minutes of active work and is cooked at the last minute, right in front of your guests, for a fluffy, golden result. Expect a medium difficulty level and €1.20 per person, the key being to let the bottom brown well before tearing it apart.

Tonight, Kaiserschmarrn, the Austrian emperor's torn pancake, caramelized in the pan and dusted with powdered sugar.

Kaiserschmarrn with stewed fruit
For
6 people
Work
30 min
Total time
45 min
Prep
Finished at the last minute
Difficulty
Medium
Cost per person
€1.20
Calories per person
520 kcalcalculated by Kiloach, your weight coach

Kaiserschmarrn is a thick, fluffy pancake, puffed up with beaten egg whites, torn into pieces and caramelized in butter and powdered sugar. Rum soaked raisins add small sweet pockets, and the apple or prune compote served alongside balances it all with a tangy freshness.

It's a perfect dessert for a dinner with friends in fall or winter, when you want to end the meal with something warm and generous. It's cooked in front of your guests, which turns it into a shared moment at the table, ideal after a simple meal where you've saved some energy for this last step.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 10 min
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 2 steps, 20 min

In the morning, soak the raisins in rum and make the batter ahead so it can rest quietly. Just before your guests arrive, warm up the compote and get the skillets and oven ready. At serving time, whip the egg whites, cook the pancake and tear it apart in front of your guests so it reaches the table warm and caramelized.

The ingredients

6 people

Dairy

  • Eggs 6
  • Milk 30 cl
  • Butter 50 g

Pantry

  • Flouroften in the pantry 180 g
  • Sugaroften in the pantry 60 g
  • Raisins 60 g
  • Rumoften in the pantry 2 tbsp
  • Apple or prune compote 400 g
  • Powdered sugaroften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Soak the raisins in warm rum.

    A small covered bowl is enough, they soak up the rum and become fragrant.

  2. Separate the eggs, mix the yolks with the milk, sugar, flour and salt until you get a smooth batter, then let it rest. 10 min

    Mash out any lumps well, a smooth batter gives a fluffier texture.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Gently warm up the compote, take out two large ovenproof skillets and preheat the oven to 200°C. 10 min

    Two skillets let you cook all the batter at once, which keeps your guests from waiting around.

When it's time to serveThe final touches, right in front of your guests.

  1. Beat the egg whites into stiff peaks, fold them into the batter with the drained raisins, pour into the skillets where the butter is foaming and cook over medium heat for two minutes. 8 min

    Don't fold the egg whites too fast, the batter needs to stay puffed up like a mousse.

  2. Flip the pancakes by cutting them into quarters, bake for ten minutes, then tear into pieces in the skillet with a knob of butter and powdered sugar until caramelized. 12 min

    Dust with powdered sugar at the very last moment, it melts over the warm pieces and makes them shiny.

Our tips to get it right

  • Use two ovenproof skillets to cook all the batter at once, otherwise part of your guests will have to wait for the second batch.
  • Don't overfill the skillets with batter, a thinner layer cooks through better and caramelizes more easily once torn apart.
  • Serve right after dusting with powdered sugar, Kaiserschmarrn loses its charm once it cools down on the plate.

The variations

  • Swap the raisins for chopped dried apricots or cranberries for a different touch, still soaked in warm rum beforehand.
  • For an alcohol free version that's kid friendly, soak the raisins in warm apple juice instead of rum.
  • Swap the apple compote for prune compote for a deeper, more fall like flavor, both work very well with this dessert.

What to serve it with

  • A Viennese style coffee to finish
  • A scoop of vanilla ice cream
  • A sweet white wine like gewurztraminer

Storage

Kaiserschmarrn is best eaten right after cooking, it loses its crisp edges as it cools. If needed, leftovers keep for a day in the fridge in a sealed container and can be reheated for a few minutes in a skillet, though the texture won't be quite the same. This dessert doesn't freeze well.

Questions about this recipe

Can Kaiserschmarrn be made ahead?

No, this dessert is cooked at the last minute to keep its fluffiness and caramelization. You can, however, make the batter and soak the raisins earlier in the day to save time when serving.

Why tear the pancake instead of cutting it?

Tearing the pancake creates uneven surfaces that catch the butter and powdered sugar better during caramelization. This step is what gives Kaiserschmarrn its signature texture, fluffy inside with crisp caramelized edges.

Can rum be replaced with something else?

Yes, you can soak the raisins in warm apple juice or orange juice for an alcohol free version, perfect for kids. The result stays fragrant, just a bit less traditional.

Which compote goes best with Kaiserschmarrn?

Apple compote brings a classic freshness that contrasts nicely with the caramelized dessert. Prune compote gives a deeper, more fall like result, both are traditional in Austria.

Can a Kaiserschmarrn be made ahead?

Partly, the finish happens at the last moment. The recipe needs 30 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a Kaiserschmarrn?

Allow 45 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "medium".

How many calories are in a Kaiserschmarrn?

About 520 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Kaiserschmarrn cost?

About €1.20 per person, that's €7.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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