Classic Kaiserschmarrn with Steirermehl

Name: Classic Kaiserschmarrn with Steirermehl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 6 eggs; 375 ml milk; 70 g butter; 300 g Steirermehl; 6 g salt; 75 g granulated sugar; a little powdered sugar, for dusting

Fluffy Kaiserschmarrn made with Steirermehl – a classic Austrian dessert that turns out beautifully in either a pan or the oven, prized for its light, airy texture.

Difficulty: easy Total time: 25 min Portions: 4

with Steirermehl

Kaiserschmarrn

6 eggs
375 ml milk
70 g butter
300 g Steirermehl
6 g salt
75 g granulated sugar
a little powdered sugar, for dusting

Steirermehl 1000 g

1000g

€ 1,69 incl. VAT, excl. shippingRead more

Farinastein Mehl mit Kürbiskernen, Verpackung mit Sonnenstrahlen-Design.

Preparation

Separate the eggs. Beat the egg whites with a pinch of salt until stiff and set aside in the fridge.
Beat the egg yolks with the granulated sugar until creamy. Slowly stir in the milk. Fold in the Steirermehl and salt until a smooth batter forms.
Carefully fold the beaten egg whites into the batter, so it stays especially light and airy.
Melt half the butter in a large pan. Pour in the batter and cook over medium heat until golden brown. Flip, cook briefly on the other side, then tear into bite-sized pieces with two forks. Add the remaining butter and lightly toast the Kaiserschmarrn all over until nicely golden.
Alternatively, preheat the oven to 180 °C (355 °F) fan. Grease an ovenproof pan or dish with butter, pour in the batter, and bake in the preheated oven for 12–15 minutes until golden. Remove, tear into pieces, and either toss briefly in a little butter in a pan or serve directly, as desired.
Arrange the Kaiserschmarrn and dust with powdered sugar.

Don't tell anyone

Kaiserschmarrn tastes especially good with classic apple compote or applesauce. The fruity tartness pairs perfectly with the fluffy batter, making this dessert a beloved classic of Austrian cuisine.