Kaiserschmarrn
Kaiserschmarrn is a sweet omelet typical of Alto Adige, an inheritance of Austro-Hungarian culinary tradition. Crumbled into irregular pieces, dusted with icing sugar and served with cranberry jam, it represents a rustic and convivial dessert, perfect for breakfast or as a sweet finale to your meal.
Preparation
- 1
Soak the raisins in warm water for 10 minutes, then drain them well.
- 2
In a bowl, whisk the whole eggs with sugar until you achieve a light and fluffy mixture.
- 3
Gently fold in the sifted flour, milk and a pinch of salt, stirring until you reach a homogeneous batter.
- 4
Fold the squeezed raisins into the batter.
- 5
Heat the butter in a large non-stick skillet over medium-high heat until it foams.
- 6
Pour the batter into the skillet and cook for 5-6 minutes until the base is golden brown.
- 7
Flip the omelet or finish it under the oven grill for 3-4 minutes until the top is golden.
- 8
Transfer onto a plate and tear it into irregular pieces using two forks.
- 9
Plate it up, generously dust with icing sugar and serve with cranberry jam on the side.
Chef's Tips
For perfect results, do not add too much milk: the batter should be thick. If you prefer, you can cook the omelet entirely in the skillet, flipping it halfway through cooking. Serve immediately, still warm, to appreciate its creamy texture inside.