Kaiserschmarrn

For the Kaiserschmarrn, mix the milk with flour and salt. Melt the butter and let it cool down. Separate the eggs, mix the yolks into the flour (with a mixer).

Mix in half of the melted butter as well. Beat egg whites until stiff and fold in. Preheat the oven to about 80 degrees and place an ovenproof dish with a lid inside.

Put some of the melted butter in a coated pan and let it get hot. Pour the batter into the pan to a height of about 1/2 cm.

Wait a little until the bottom side is light brown, then divide the Schmarrn with two forks into four parts and turn them (you can also turn them as a whole – possibly with the help of a plate).

When the second side is also brown, divide the Schmarrn again into smaller pieces and put it into the ovenproof dish in the oven. In the closed form the Schmarrn will rise a little bit.

Bake the rest of the dough in the same way. Sprinkle the Schmarrn with a dusting of vanilla sugar. It can be served with compote, mush or stewed plums.

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