Bettina's Kitchen Stories: Kaiserschmarrn
The Merano High Mountain Trail offers not only spectacular views, but also culinary delights. I'm stopping at Malga Nasereit to see Paul, and together we're going to make a delicious Kaiserschmarrn.
Kaiserschmarrn
(shredded pancake) – for 2 people
Ingredients:
- 100 g flour
- 200 ml milk
- 3–4 eggs
- 1 pinch of salt
- 1 tsp sugar (optional)
- 1 drop of oil (for the batter)
- Vegetable oil or butter for the pan
- Apple sauce or jam to serve
Method:
1. Prepare the batter:
- In a bowl, mix the flour with the milk until you have a smooth batter (using a whisk or mixer).
- Add the eggs (you can add them whole or beat the egg whites until stiff for a fluffier batter – both versions work well).
- Add a pinch of salt, the sugar (if using), and a drop of oil.
2. Cook the pancake:
- Heat a little vegetable oil or butter in a non-stick pan.
- Pour in the batter and cook over a medium heat until the base is golden brown. Flip it over with a spatula.
3. Shred and finish cooking:
- Cut the pancake into 4 sections with a spatula, turn them over and cook briefly.
- Then, shred it into rough pieces using two forks and let them brown lightly.
4. Serve:
- Arrange the Kaiserschmarrn on plates.
- Serve with apple sauce or your favourite jam.
Tip:
Dust with a little icing sugar – and enjoy!
