Imperial omelette "Kaiserschmarrn" (Kaiserschmarrn)
3 servings
30 minutes
The imperial omelet 'Kaiserschmarrn' is a delicate treat of Austrian cuisine named after Emperor Franz Joseph I, who was a great fan of it. Its airy, caramelized structure with pieces of raisins is infused with the noble aroma of rum. The taste combines sweetness and light texture, while the dusting of powdered sugar and cinnamon adds refined elegance. Served with apple puree or plum jam, it perfectly complements their fruity tartness. 'Kaiserschmarrn' is not just a dessert but a true symbol of Austrian gastronomic luxury, served as a breakfast or cozy treat for tea.
1
Soak the raisins in rum, cognac, or wine for 30-45 minutes. I had large raisins, so I cut them into small pieces.
- Raisin: 3 tablespoons
- Rum: 3 tablespoons
2
Separate the eggs into yolks and whites. Whip the whites, mix the yolks with milk, flour, salt, sugar, and the whites.
- Chicken egg: 4 pieces
- Milk: 250 ml
- Wheat flour: 150 g
- Salt: pinch
- Sugar: 1 tablespoon
3
Melt butter in a pan and pour part of the batter. The pancake should not be thick. Sprinkle with raisins, fry, divide into 2-4 parts and flip. When the pancake is browned, remove from heat.
- Butter: to taste
- Raisin: 3 tablespoons
4
Sprinkle with powdered sugar, optionally add cinnamon, sesame, or almond flakes. It's better to prepare the topping in advance by mixing all the ingredients in one bowl.
- Powdered sugar: to taste
- Cinnamon: to taste
- Sesame: to taste
- Almond flakes: to taste
5
It is recommended to serve with apple puree or plum jam. We ate it without any of that : ) It was very tasty!!! The main thing is to eat it hot in moderation.