# Kaiserschmarrn from Oma Elas

The Tyrolean classic par excellence: Kaiserschmarren. It conveys holiday feelings and mountain moments, whether at alpine pastures & huts or at home.

THE culinary Tyrolean classic is Kaiserschmarren. It tastes like [long days of skiing](https://www.omaela.com/en/arlberg-stories/skiing-february-march-april-st-anton-arlberg/) and a stop for a break, like happiness at the summit and a pure holiday - whether at alpine pastures and huts or at home. Here is [Grandma Ela's recipe](https://www.omaela.com/en/apartmentsarlbergstanton/) for the perfect Kaiserschmarren to make yourself, also in our flats. The recipe is for 1 person (for everyone with a big appetite - "a nice portion" as Grandma Ela says). Translated with www.DeepL.com/Translator (free version)

### Ingredients

- 3 tbsp flour

- 3 eggs
*(we like to get them fresh from local farmers via the [Regio Box](https://www.omaela.com/en/arlberg-stories/tyrolean-quality-regional-sustainable/) just a few steps away)*

- 1/8 l milk (about ½ cup)

- 1 pinch of salt

- Clarified butter
*(don’t be shy with it!)*

- Powdered sugar

**Optional:**

- Stewed plums

- Applesauce

- Raisins *(known locally as “Weinbearla” or “Ziweba”)*

### Preparation

Whisk 3 tablespoons of flour with about 1/8 l milk until smooth. Add a small pinch of salt.

Separate the eggs. Stir the egg yolks into the flour mixture. Beat the egg whites until stiff, then gently fold them into the batter.

Melt clarified butter in a pan, pour in the batter and cover the pan with a lid.
Keep an eye on the heat and reduce it if necessary. Once the underside is nicely golden, flip the pancake and cover the pan again.

When the batter has puffed up and roughly doubled in volume, tear the pancake into pieces using a spatula and gently shake the pan.

Arrange the Kaiserschmarrn on plates, dust with powdered sugar and serve ideally with stewed plums or applesauce.

**By the way:** Raisins are welcome in Kaiserschmarrn, but never mandatory

### Raisins—yes or no?

You can, but you don't have to. Grandma Ela leaves it up to each person. If you like, you can fold the "Weinbearla" into the beaten egg whites.

### How do you make the Schmarren nice and fluffy?

The secret is the stiffly beaten egg whites, which you should gently fold in rather than stir in. This keeps the mixture light and fluffy.

### What's the best way to serve it?

Served the classic way with stewed plums or applesauce—we prefer it with applesauce.

### Should you caramelize it?

We prefer it without caramel; instead, we sprinkle a good amount of powdered sugar on top at the end.

### We'd love to hear from you —did you enjoy it?

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- [How are our apartments equipped?](https://www.omaela.com/en/arlberg-stories/equipment-of-our-apartments-st-anton/)
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