Kaiserschmarrn

A thick, soufflé-like pancake torn into irregular pieces in the pan. The foaming butter caramelizes the edges for a texture that is crispy on the outside and airy on the inside.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 430
• Protein: 13 g
• Carbs: 54 g
• Fat: 16 g

Ingredients

• 150 g Wheat flour ( sifted )
• 250 ml Whole milk
• 4 piece Egg ( separated )
• 30 g White sugar
• 1 piece Vanilla sugar
• 40 g Minimum butter sweet
• 50 g Raisin optional ( soaked in rum )
• 1 pinch Gray sea salt
• 2 tbsp Rum optional
• 20 g Icing sugar ( for dusting )

Instructions

1. Clarify and whiten

   Separate the egg whites from the yolks. Vigorously whisk the yolks with the white sugar and vanilla sugar until the mixture whitens and becomes creamy.

2. Make the batter

   Pour in the whole milk then incorporate the sifted wheat flour and a pinch of grey sea salt. Whisk to obtain a smooth batter that coats the spoon. Add the raisins previously soaked in rum.

3. Whisk the whites

   Whisk the egg whites until stiff peaks form. They should form a 'bird's beak' at the end of the whisk. Gently fold them into the batter using a spatula so as not to break the structure.

4. Sear the pancake

   Heat the butter in a large pan. When it is nut-brown, pour the batter to a thickness of 2 cm. Let the bottom brown until it detaches on its own.

5. Tear and caramelize

   Cut the pancake into four, flip it, then tear it roughly with two forks. Add a knob of butter and a little sugar so that the pieces caramelize and become crispy.

6. Plate and dust

   Plate the Kaiserschmarrn and generously dust with icing sugar before serving hot.

Chef's tips

• Don't overmix the whites, you want to keep air bubbles for that soufflé effect.
• The pan must be very hot before pouring the batter, the butter should be foaming.
• Use two forks to tear the dough; this creates the irregular edges that get crispy.

Storage

Eat immediately out of the pan. Does not store well as it loses its crispness.