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Recipe Kaiserschmarrn


In nearly all Tyrolean inns, taverns and alpine huts as well as in fine restaurants you will find the delicious Kaiserschmarrn served. "Fluffy" Kaiserschmarrn is one of the most popular and best-known flour-based dishes of Austria. Even Emperor Franz Josef loved Kaiserschmarrn for dessert.

Ingredients for Kaiserschmarrn - for approx. 4 persons

100 g Flour
3 pcs. Eggs
1/8 Liter Milk
3 tbsp. Butter for baking
1 tbsp. Sugar for dusting (icing sugar)
1 pinch Salt
1 tbsp. Sugar (for the dough)
1 package Vanilla sugar
1 dash Soda
Raisins (more or less according to taste)

Preparing this Tyrolean speciality

Separate the yolk from the egg white. Beat the egg white to frothy. Add yolk, flour, sugar, vanilla sugar, salt and milk to form a thick dough. Stir in a dash of soda and add raisins. Fold the stiff egg froth into the dough. Melt the butter in a pan, bake dough on low heat until golden. Turn mixture over and tear into pieces with two forks. Bake thoroughly. The pancakes are served with powdered sugar. Goes particularly well with stewed plums, suited plums, applesauce or cranberries. TIP: Do not use very fresh eggs. The Kaiserschmarrn will not be even nearly as good if you do.

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