Vanille

Kaiserschmarrn with vanilla

Kaiserschmarrn, a light Austrian batter torn apart and browned in the pan. Our version with Madagascar Bourbon vanilla, step-by-step recipe.

  • Prep 20 min
  • Cooking 8 min
  • Total 28 min
  • Serves 4 servings
  • Difficulty Medium

Kaiserschmarrn is a sweet preparation from Austria, a light batter cooked in a pan then torn into golden pieces, often served with raisins. Our version flavours the batter with the seeds of a whole Bourbon vanilla pod.

Our family grows and prepares this vanilla in the SAVA region, in north-eastern Madagascar. The lightness of the preparation comes from whisked egg whites, folded in just before cooking in the pan.

Method

Preparation

  1. Soak the raisins in a little warm water for 15 minutes, then drain them.
  2. Split the vanilla pod and scrape out the seeds. In a bowl, whisk the egg yolks with half the sugar, the vanilla seeds and the salt, then fold in the flour and milk a little at a time, until you get a smooth, lump-free batter.
  3. Whisk the egg whites with the remaining sugar until you get a soft meringue.
  4. Gently fold the whisked whites into the batter with a spatula, then add the drained raisins.
  5. Melt the butter in a large frying pan over medium heat. Pour in the batter and cook for 3 to 4 minutes, until the underside is golden and the top is still a little runny.
  6. Using two forks, tear the mixture into large, irregular pieces directly in the pan, then cook for a further 3 to 4 minutes, turning the pieces, until golden on all sides.
  7. Sprinkle with a little caster sugar towards the end of cooking so it caramelises slightly at the edges. Serve immediately, dusted with icing sugar.
Chef's tip

The little extra that changes everything

Tear the mixture into irregular pieces, rather than equal portions: the thinner edges caramelise more than the centre, which gives Kaiserschmarrn its contrasting textures. To scrape out a pod properly, see how to use a vanilla pod. Our products for this recipe: Madagascar Bourbon vanilla pods

Frequently asked questions

About this recipe

Can Kaiserschmarrn be made without raisins?
Yes, the raisins can be left out; the batter tears and browns in the pan in the same way.
Why separate the egg whites from the yolks?
The whisked whites folded into the batter give it its light, puffed-up texture when cooked, which simply beaten whole eggs do not give.
Can the batter be made ahead?
No, the batter should be made just before cooking, as the whisked whites will deflate if left to wait too long before being cooked.
In the kitchen

Four moves with one bean

What to do with a whole bean, from the first cut to the sugar jar.

01 Split 30 s

Knife tip halfway through, one single pass along the whole length.

02 Scrape 1 min

Scrape both halves with a spoon. That black is the flavour.

03 Infuse 20 min

Seeds and bean into the hot milk, off the heat, covered.

Vanilla beans laid on a white plate
04 Reuse 1 week

Rinse the emptied bean, let it dry, then slip it into the sugar.

One bean serves twice
Exceptional ingredients

Our products for this recipe

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