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The Kaiserschmarrn recipe

By: Mary at 03 March 2019
Kaiserschmarrn 609803 960 720
Kaiserschmarrn is a delicacy that you have certainly come across if you have ever arrived in Austria. This Austrian equivalent of what would be pancakes or waffles elsewhere in Europe is, in fact, a light, caramelised pancake. Traditionally, the Kaiserschmarrn is served with a kind of plum jam and powdered sugar. Since this dish has a long history, it is nice to recall it.

The origin of this Austrian pudding is attributed to Emperor Franz Joseph who was once presented with this meal during a hunt. He was an instant fan of the delicacy and asked the poor farmer's wife who made the meal what it should be. Embarrassed, the woman replied, "Just schmarrn (mess)". Franz replicated wittily “Kaisers-schmarrn! (imperial mess)”. The chance that this is the real origin of the traditional meal is, of course, small, but it is certainly a nice story.

Also delicious for lunch during winter sports!
Kaiserschmarrn ton

The Kaiserschmarrn recipe

Well, that's enough rambling. Of course, you want to know how to get started yourself.

Ingredients for four people:
  • 4 eggs
  • 40 grams of caster sugar
  • 1 sachet of vanilla-flavoured sugar
  • A pinch of salt
  • 150 grams of wheat flour
  • 300 ml of milk
  • 3 tablespoons of butter
  • 50 grams of icing sugar


First, take a large bowl and gently stir the flour, salt, sugar and vanilla sugar together. At the same time, separate the egg yolks and whites. Then add the egg yolks to the previously made mixture and the egg whites in another fat-free dish.

In the next step, take the milk and pour about half on the egg yolks with the batter you have already made. Beat together until the batter is completely smooth. Then gently stir in the rest of the milk. It is essential to do this really carefully.
Then beat the egg whites. You can tell when you have beaten them enough because they will form stiff snowy-white peaks that stay upright when you slowly pull the whisk upwards. Next, stir the stiff egg whites through the batter. Make sure that they are mixed perfectly.

Once that's all done, it's time to melt a spoonful of butter in a pan over medium heat. Pour in about half of the batter and slowly fry the bottom of the resulting pancake until golden brown. It should take about 4 minutes. Then turn the pancake over and fry the other side until golden brown. It doesn't matter if the pancake breaks during the flip. In a Kaiserschmarrn recipe, the idea is to mess around!

The last step; sprinkle icing sugar over the Kaiserschmarrn

Both halves of the preparation should be a nice golden brown. Then it is time to break up the pancake with two forks into messy pieces. It really does not matter at all if the pieces are not precisely the same size. Once the bits have been disassembled, add another spoonful of butter to the pan and fry the pancake pieces for about 3 minutes until everything is beautifully browned.

The last step is to sprinkle powdered sugar over the baked pancake a few minutes before serving. This can be done quite generously to get a really rounded taste.

Now that everything is ready, it is, of course, time to start the sweet treat. Have you fallen in love with the taste? You should inquire immediately about a holiday to Austria to taste the delicious Kaiserschmarrn in the land of his birth. Your stomach will thank you for it.

A culinary speciality for the enthusiast!


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