Am Wochenende lasse ich mir gerne etwas mehr Zeit um gemütlich in den Tag zu starten. Das fängt vor allem beim Frühstück an! Ich bereite mir dann gerne etwas zu, was mir sonst unter der Woche zu lange dauern würde oder zu aufwendig ist, wie Waffeln, Pancakes, Crêpes ... oder auch Kaiserschmarrn!
This delicious recipe is based on this Tyrolese Country Inn Kaiserschmarrn recipe on Chefkoch. Even though they warn you several times in this recipes, I dared to reduce the amount of butter a little bit. Furthermore, I've been able to increase the amount of protein by using protein powder and you can also swap sugar for sweeteners like erythritol. I like to use wholegrain spelt flour* (see remarks) for this recipes which adds some fibre to the dish. This way you can turn this recipe into a nutritious meal, which still tastes like a dream without feeling heavy on the stomach afterwards.
[trp_language language="de_DE"] https://www.youtube.com/watch?v=JUggA1Kt4Cw [/trp_language] [trp_language language="en_US"] https://www.youtube.com/watch?v=rDLYCSUfIcw [/trp_language]Kaiserschmarrn is a classic Austrian dessert loved for it's fluffy texture and sweet taste. This variation is a little lighter by using protein powder and less butter, without sacrificing any of the indulgence. Served with cinnamon sugar and apple sauce or plum compote - it's a delicious dessert or cozy weekend breakfast!
Measure the raisins and let them soak in rum. If you want to make a nonalcoholic alternative, you can dash them with boiling water.
Seperate the egg whites from the yolks and beat the egg whites with a pinch of salt until stiff.
Then add vanilla extract and sugar (or sweetener) to the yolks and mix well until foamy with a handheld mixer for 5 minutes. The mixture should then look much fluffier and it's color should be light yellow.
Next add the milk and mix again shortly.
Add all of the remaining ingredients for the batter and mix on the lowest setting until just combined. There shouldn't be any lumps of flour visible in your batter.
Add a heaping tablespoon of whipped egg white to your batter and fold it in to loosen the batter. Then add all of the remaining whipped egg white and carefully fold it in with a big spoon or spatula. The goal is to keep as much of the air of the whipped egg white in your batter, so make sure that you don't overmix. It is okay, if there are still some little pieces of egg white visible in your batter.
Finally, drain the raisin's liquid and fold them into the batter.
Let the butter melt in a mid-size frying pan on low to medium heat. Also spread the butter on the sides of the pan with a pastry brush.
When the frying pan got to temperature and the butter is melted, you can add your Kaiserschmarrn batter to the frying pan and close it with a lid. Take care not to set the temperature too high (I choose setting 4 of 14), because for flipping the batter needs to be cooked to a certain degree. Let the Kaiserschmarrn cook on this side for about 5 minutes.
Remove the lid and part your Kaiserschmarrn into 4 quarters. Flip each piece and cover your frying pan again. Let your Kaiserschmarrn cook on this side for about 5 more minutes.
Break your Kaiserschmarrn up into bite-size pieces in your frying pan and let them fry on all sites for about 2 more minutes. Stir occasionally.
In the end, spread your Kaiserschmarrn evenly in your bowls or on your plates and sprinkle with cinnamon sugar. I like to serve my Kaiserschmarrn with (unsweetened) apple sauce or plum compote.
Servings 2
** The daily percentages are based on a 2000 kcal diet. Your daily figures might be higher or lower according to your caloric need.
Advertisement (Affiliate): I prefer using unflavored organic whey protein powder without any additives like sugar, sweeteners, soy or other substances. It is 100 % pure organic whey protein. You can buy the one I use here .
Advertisement (Affiliate): The brand Alnatura sells wholegrain spelt flour which is milled finely and works wonderfully in this recipe. For example, you can find it here.
