Kaiserschmarrn | Peri's Place For Recipes

Prep Time
10 minutes
Cook Time
10 minutes


  • 1 cup Milk
  • 1 tbsp Oil
  • 2 tbsp Sugar
  • ¼ tsp Salt
  • ½ tsp Vanilla extract
  • 4 Eggs separated
  • 1 cup Flour
  • 1 tbsp Butter
  • ⅓ cup Raisins (optional)
  • Rum (to cover and soak the raisins)
  • Powdered Sugar
  • Applesauce (optional)


  1. Soak the raisins in a little bit of rum and set aside. Briefly microwaving the raisins and rum will accelerate this process.
  2. In a blender combine the milk, oil, sugar, salt, and the egg yolks until smooth. 
  3. Pour the wet mixture over the flour in a large bowl and thoroughly combine and set aside.
  4. Beat the egg whites until soft peaks form, then carefully fold into the batter.
  5. Melt the butter in a large non-stick skillet over medium heat. Pour in the batter and then top with the rum soaked raisins. Let the batter cook partially until the bottom is golden brown (use a spatula to peek), and then dig in with your spatula and tear and toss into pieces. Make a mess! Fry until golden, but not over cooked. (Depending on the size of you skillet,  you might find it easier to cook this in two separate servings.)
  6. Serve with a liberal dusting of powdered sugar, and optionally serve with applesauce.

Good to Know

This is a traditional dish in parts of Tyrol (Austria) and Bavaria (Germany). It can be eaten as the main course (a great late night meal), or as dessert - anytime. It's great comfort food.

Although this can usually be ordered in any restaurant or pub in Bavaria and Tyrol, don't try ordering this in other parts of Germany or you will get some odd looks. I tried to order this once in northern Germany and was told, "Wir sind nicht in Bayern!" (We are not in Bavaria!).

Wikipedia: Kaiserschmarrn