Kaiserschmarrn recipes from Austria and Bavaria

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Kaiserschmarrn in the Elzer Stubn

Kaiserschmarrn recipes from Austria and Bavaria

These Kaiserschmarrn recipes bring the taste of Austrian pastries into your kitchen. It doesn't always have to be food from foreign countries. Our neighbors in Austria also have excellent culinary skills. A few years ago we were on one Enjoyment trip in Baden near Vienna. The occasion was the summer party "Bathing in white". We had the pleasure of attending a Kaiserschmarren show by Herwig Gasser. He is one of Austria's master pastry chefs. In Baden near Vienna, he runs the patisserie “Sweet at its finest”. He also has a branch in the Auhof in Vienna. His confectioner's team's cakes, brioches and chocolates are legendary.


Herwig Gasser in the imperial court bakery
Herwig Gasser in the imperial court bakery shows us how to make Kaiserschmarrn


However, we were not in the Kaiserlichen Hofbackstube for its sweets and delicacies. We wanted to learn how to prepare Kaiserschmarrn. We meet Herwig Gasser in the courtyard of the Hofbackstube. He has already prepared all the ingredients. First, however, we learn interesting facts about the specialty that Emperor Franz I liked so much. There are also Kaiserschmarrn recipes that differ from one another.


Finished Kaiserschmarren - Kaiserschmarrn recipes
We get to know Kaiserschmarren recipes

Where does the name Kaiserschmarrn come from?

What concerns us even more at first is the question of where the name Kaiserschmarrn comes from. There are several legends for this.

  • The most famous version tells of how the court cook at Emperor Franz I's court prepared a pancake, that turned out too thick. Empress Sissi, who strictly watched her weight throughout her life, is said to have spurned him. Emperor Franz, on the other hand, took pity on his cook and said: "Give me the Schmarrn."
  • The second version tells of the fact that on one of his hunting trips to the Salzkammergut, Emperor Franz was presented with a rural Schmarrn. In his honor, the chef spiced it up with milk, raisins and eggs, turning it into a Kaiserschmarren (Emperor's Schmarren).
  • Yet another story is that in 1854 Viennese confectioners created an Empress's Schmarren for Empress Sissi. However, the dessert was too sweet for her. Emperor Franz, on the other hand, liked it, and that's how the Kaiserschmarrn came into being.
  • A fourth story moves the creation of the Kaiserschmarren to Bad Ischl. The imperial couple spent a lot of time there. The Emperor's chef knew the couple well. He knew that Empress Elisabeth had teeth problems. So he cooked a pancake. With his recipe, he resorted to a farmer's dish from Upper Austria - the Kaserschmarren. For the imperial couple, he refined the pastry made from egg, flour and milk with raisins. Empress Sissi is said to have disliked this. Therefore the "Kaserschmarrn" was soon called "Kaiserschmarrn", because Franz I. obviously enjoyed it.
  • Historians assume, however, that the name Kaiserschmarren goes back to "Casaschmarren". That means something like "House Schmarren". This means a simple pastry from the dairymen from the southern Alps. Above all, the woodworkers in the mountains valued the Schmarren. Their dishes had to be easy to cook and include few ingredients. At the same time, they also had to deliver energy.


The Kaiserschmarrn comes in the pan
The Kaiserschmarrn comes in the pan

Kaiserschmarrn Recipes

There are various Kaiserschmarrn recipes. Each cook has his own ingredient that makes it special. In addition, the pastry with its side dishes can be served in a variety of ways. In Austria there are mostly plum roasters. This is plum compote, which goes particularly well with cinnamon and sugar seasoning. In addition, other fruit compotes taste great with it. It is often served with applesauce.

Kaiserschmarrn Recipe 1


  • 300 grams of flour
  • half a liter of milk
  • six separate eggs
  • 50 grams of butter
  • 80 grams of raisins
  • two tablespoons of rum
  • a tablespoon of margarine or butter
  • a pinch of salt
  • Sugar at will


Mix the dough out of flour, milk and egg yolk. Melt the butter in the pan and stir it in with the rum under the dough. Finally, fold in the egg whites, you have beaten with a pinch of salt.

Bake the Kaiserschmarren in the pan until it lightly browns on the bottom. Spread the raisins in the batter. Then you turn the dough in the pan and let it bake golden yellow on the other side. If the dough is firm on both sides, you can use a wooden spoon to crush it into larger pieces.

If you want, you can also put sugar over the Kaiserschmarren in the pan and have it caramelized briefly.

Then spread it on plates and sprinkle it well with icing sugar.


Kaiserschmarrn with apple compote
Kaiserschmarrn recipe with apple compote


Kaiserschmarren Recipe 2


  • Six egg yolks
  • Six egg whites
  • 200 ml of milk
  • four tablespoons of flour
  • ground lemon peel
  • a good pinch of salt
  • two teaspoons of vanilla sugar
  • raisins
  • two tablespoons of butter for baking
  • also three tablespoons of butter
  • powdered sugar


Mix the egg yolk, flour and milk into a dough and season with a little lemon zest.

Beat the egg whites with salt until firm. Then add sugar and vanilla sugar and beat until the egg whites are firm. You then lift this under the egg yolk dough.

You heat butter in an ovenproof pan. Bake the dough in it until it turns slightly brown on the bottom. Spread the raisins on top of the dough. Then you push the pan on the middle rail into the oven at 200 degrees. After about eight minutes, the Kaiserschmarrn is ready.

Then you take it out of the oven and cut it into rough pieces. If you like it sweet, you can also add some butter to the pan and sprinkle sugar. As soon as it caramelizes, you spread the Kaiserschmarren on plates and serve it.

You give the Kaiserschmarrn a special taste if you flambé it at the end. This tip comes from the owner of the Gasthof Wöllinger in Munich-Sendling. He pours two tablespoons of rum over the Kaiserschmarren and flames it.



Wild Kaiserschmarrn
The “Wild Kaiserschmarrn” with blue cheese from Waging am See Photo: djd / Bergader Privatkäserei


Kaiserschmarrn recipe 3 from Waging am See in Bavaria

The "Wild Kaiserschmarrn" is a regional variant of the pastry and comes from the pleasure place Waging am See. The best way to do this is to use the blue cheese from the Wagner Dairy.


  • 125 g blue cheese
  • 320 g flour
  • 0,6 l milk
  • six egg yolks
  • six egg whites
  • 40 g of liquid butter
  • Salt, pepper, nutmeg
  • a tablespoon of chive rolls
  • a tablespoon of chopped parsley
  • Garlic
  • Creme fraiche Cheese
  • Mushrooms (porcini mushrooms, herb seedlings or boarlings)
  • pickled cranberries
  • crispy bacon


Mix the flour with milk, egg yolk, a pinch of salt, a little nutmeg and pepper into a smooth dough. Add crumbled blue cheese, crème fraîche, liquid butter, herbs and a little chopped garlic. Beat the egg whites until stiff and fold them under the base dough. Heat the oil in a pan and add the dough. Bake the rubbish until golden yellow on both sides, tear it apart with two forks and briefly keep warm in the oven. Clean the mushrooms, cut into slices and sear briefly and season with salt and pepper. Then mix the pancakes with the fried mushrooms and bacon and serve with the cranberries.

We hope you enjoy our Kaiserschmarrn recipes. If you know more tips on how to refine the Kaiserschmarren, please let us know in the comments. We like to try new recipes and test suggestions and recipes from others. Have fun cooking yourself at home.


Kaiserschmarren in the Elzer Stubn
Kaiserschmarrn in the Elzer Stubn



Kaiserschmarrn recipe 4 by gourmet chef Michael Just

Michael Just serves the guests of his restaurant Elzer Stubn in Lasberg (Elz 1) in the Mühlviertel this delicious recipe for Kaiserschmarrn:

Ingredients for about 4 portions

  • Seven tablespoons of flour
  • 300 milliliters of milk
  • a pinch of vanilla powder
  • Seven eggs
  • Butter for frying
  • Rum raisins
  • 100 milliliters of water
  • 50 grams of sugar
  • 100 grams of raisins
  • 50 milliliters of rum


First stir together the flour with the vanilla and milk to form a thick pancake batter. Then fold in the eggs and pour into an already warm pan with a little butter. Scatter the rum raisins, without the liquid, into the batter as desired. When the dough is browned on the underside, make an X in the dough with a palette and turn the 4 parts. Now sprinkle the top with granulated sugar, and when the second side is also brown. repeat the process. Finally, smear the edge of the pan with a little butter and bake in a previously heated oven (the grill function would be best) at 250 degrees for about 5 minutes. The baking time sometimes varies depending on the thickness of the dough. The Kaiserschmarrn is ready when it has risen by at least twice as much. When the part has reached volume, remove the pan from the tube. Tear the Kaiserschmarrn into small pieces and sprinkle with icing sugar.

How to make the rum raisins:

Bring the water with the sugar to the boil and slowly pour in the rum. Add the raisins to the warm liquid and let stand for at least a day.



Kaiserschmarren recipes
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Do you already know:

Source for the Kaiserschmarrn recipes: own research and tourist information Waginger See, Waging am See

Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos: © Copyright Monika Fuchs, TravelWorldOnline

Kaiserschmarrn recipes from Austria and Bavaria

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog TravelWorldOnline Traveller. You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are Trips to Savor and wine tourism worldwide and Slow Travel. During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years Adventure Guide for Rotel Tours and then for 11 years as Study tour guide for Studiosus Reisen tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. travel writer and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is below Germany's top 50 bloggers in 2021 Other Information about Monika and Petar Fuchs. Recommendations on LinkedIn from tourism experts Further recommendations from cooperation partners and tourism experts Professional experience Monika