Kaiserschmarrn - a sweet dish of Austrian cuisine, which in Vienna is often served for breakfast. Literally, its name means “imperial garbage”, but among our compatriots this dish is better known as “imperial omelette” or “torn pancakes”. The last name most reflects the essence of cooking dishes. First, the pancake is fried from the liquid dough, then it is turned over, torn to pieces and heated in this form. There is a legend that the owner of the hotel, where the traveling Kaiser was staying, wanted to make him an omelette for breakfast, but he failed. The resourceful culinary specialist gave him a new dish, calling him “Kaiserschmarrn”. The name stuck, and the food has become very popular. Each of our compatriots will be able to pamper yourself with a traditional Viennese breakfast, as it is easy to cook at home.

Cooking Features

It is even simpler to cook Kaiserschmarrn than pancakes, because if the integrity of the product is broken upon turning, none of the eaters will notice it. The expression “the first pancake is lumpy” is not applicable to the Kaiserschmarrn, it just has to resemble torn pancakes. However, this dish cannot be cooked properly unless you know some nuances.

  • The dough for kaiserschmarrn resembles a pancake in consistency, but in composition it is still closer to the biscuit. There are a lot of eggs in it, often butter is a part, less often - vegetable oil. From the same dough as pancakes, it will not come out to cook.
  • The dough for kaiserschmarrn almost always contains raisins or other fruit and berry ingredients. Sometimes it is cooked with other dried fruits or fresh apples. Some replace or supplement fruit with nuts. Without such additions, food cannot be called Kaiserschmarrn.
  • The classic Kaiserschmarrn recipe includes rum - after all, it was a dish for the imperial table. It can be replaced by brandy or liquor. Simplified food recipes do not include the alcohol component, but the taste of the dessert made from them also turns out to be slightly less complex and interesting.
  • It is recommended to fry Kaiserschmarrn in a cast-iron pan, pre-heating it and smearing it with oil. If there is no such pan in the house, any other with a thick bottom and a good non-stick coating will do. If the pan is not preheated beforehand, it will not be possible to cook Kaiserschmarrn correctly.
  • Flour for Kaiserschmarrn needs to choose a quality one, since second-rate flour will give the dish a specific flavor, spoiling its organoleptic qualities.
  • Flour before sieving with other ingredients. This is done not only in order to rid it of insect larvae and small litter. The main goal is to saturate the product with oxygen. After sifting the flour becomes light. It can be easily combined with other components, not allowing the formation of lumps. Products made from sifted flour are more tender.
  • Often in recipes after turning over, a pancake is offered to be broken with two forks, but if your pan has a non-stick coating, it is better to move away from the tradition and break the imperial omelet with a spatula.

In Vienna, the Kaiserschmarrn is most often prepared for breakfast. Serve it hot, most often sprinkled with powdered sugar and accompanied with apple jam. Instead of apple jam, you can apply apricot, plum and any other. Sugar powder is often supplemented with cinnamon. Sometimes Kaiserschmarrn is served with vanilla sauce - this is also delicious.

Classic Kaiserschmarrn Recipe


  • wheat flour - 150 g;
  • milk - 0, 25 l;
  • butter - 30 g (not counting the consumption of frying);
  • sugar - 40 g;
  • chicken egg - 3 pcs .;
  • rum - 40 ml;
  • raisins - 20 g;
  • powdered sugar, jam - for serving.

Preparation Method:

  • Put the raisins in a small cup, pour boiling water over it. Hold the dried fruit in hot water for 10 minutes, squeeze. Let them dry.
  • Break eggs, separating yolks from proteins. Protein temporarily clean in the fridge.
  • Place the yolks in a bowl and rub them with sugar.
  • Add milk and rum to yolks. Beat the food with a whisk or mixer.
  • Melt a piece of butter weighing 30 g, cool slightly and pour into a bowl with other products. Beat along with them.
  • Sift flour, combine it with a liquid mixture. Stir until smooth. You need to stir until the flour lumps stop falling into the dough. For best results, you can use a mixer.
  • In a separate container, whip the whites. Protein foam should be dense, not pouring out of the saucepan, even when turning it over.
  • Put some of the proteins in a bowl of dough, mix gently. Stir better with vertical movements, as if wrapping proteins in dough. The mixer cannot be used at this stage.
  • In the same way, mix the remaining protein mass into the dough.
  • Heat the pan, grease it with oil. Pour a piece of dough onto it (at least a quarter, but no more than half - depending on the size of your pan).
  • Roast the Kaiserschmarrn until its upper part begins to blister.
  • Turn the pancake over, rip it to shreds. Cook until ready.
  • Put the fried pieces on a plate.
  • In the same way, fry Kaiserschmarrn from the remaining dough.

It remains to sprinkle the product with powdered sugar and serve it to the table. Jem is better to submit separately so that everyone can put as much of it as he wants.

Simple Kaiserschmarrn Recipe


  • chicken egg - 3 pcs .;
  • wheat flour - 150 g;
  • milk - 0, 25 l;
  • salt - a pinch;
  • raisins - 30 g;
  • sugar - 40 g;
  • refined vegetable oil - 40 ml in the dough, how much will leave - for frying.

Preparation Method:

  • Eggs break into a bowl, add sugar and salt to them. Spread it.
  • When the egg mass becomes light, pour the milk warmed to room temperature slightly more than room temperature into the bowl.
  • Beat the products with a whisk or using a mixer.
  • Add flour, sifting it beforehand.
  • Stir the dough thoroughly to make it smooth, without flour lumps.
  • Pour in oil, mix.
  • Zaryte the raisins by holding it in hot water for 10 minutes. Press and dry. Add to the dough and mix.
  • Heat the pan, grease it with oil, pour the soup ladle onto it. When it is fried on one side, turn it over and divide it into several pieces with a spatula. Overweight.

Serve Kaiserschmarrn with jam, syrup or condensed milk for tea or coffee.

Kaiserschmarrn with apples


  • apples - 0, 3 kg;
  • wheat flour - 100 g;
  • milk - 0, 2 l;
  • sugar - 40 g;
  • vanilla sugar - 10 g;
  • chicken egg - 4 pcs .;
  • vegetable oil - how much will it take to fry;
  • powdered sugar, cinnamon - for serving.

Preparation Method:

  • Wash the apples. Remove their hearts with seeds. Cut the flesh into thin slices.
  • In the bowl, break the eggs, stir them with a whisk or fork, along with regular and vanilla sugar.
  • Add milk. Beat so that the liquid mass becomes homogeneous.
  • Pour in the previously sifted flour, stir.
  • Add apple slices to dough. Stir the dough, trying to distribute the apples in it evenly.
  • Heat a greased pan, pour half the dough into it. Fry under the lid until the top of the omelet thickens.
  • Turn the omelet over, cut it into square pieces about 3 cm in size with a spatula. Fry until ready.
  • Also fry the remaining dough.

Spread apple kaiserschmarrn in plates. Sprinkle with powdered sugar and cinnamon.

Austrian cuisine is famous for its desserts. These include the Kaiserschmarrn. Despite the royal name of the dish, it is prepared simply, and any hostess will be able to please loved ones, prepare a popular Viennese delicacy for breakfast.

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