Austrian Alpine Kaiserschmarrn with Blueberry Compote

Name: Austrian Alpine Kaiserschmarrn with Blueberry Compote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Dessert
Ingredients: Large eggs; Whole milk; All-purpose flour; Granulated sugar; Vanilla extract; Salt; Unsalted butter; Blueberries; Granulated sugar; Lemon juice; Cornstarch

A Fluffy, Traditional Austrian Pancake Dessert

Kaiserschmarrn is a delightful, fluffy pancake that gets shredded during cooking, resulting in golden, crispy edges. Paired with a luscious blueberry compote, it makes an irresistibly sweet treat.

45 min
4
Intermediate

Ingredients

Kaiserschmarrn

Large eggs

4, separated

Whole milk

1 cup (250ml)

All-purpose flour

1 ½ cups (180g)

Granulated sugar

2 tablespoons

Vanilla extract

1 teaspoon

Salt

¼ teaspoon

Unsalted butter

3 tablespoons

Blueberry Compote

Blueberries

2 cups (300g), fresh or frozen

Granulated sugar

¼ cup (50g)

Lemon juice

1 tablespoon

Cornstarch

1 teaspoon (optional, for thickening)

Preparation

Preparing the Kaiserschmarrn

Whisk batter ingredients

In a medium bowl, whisk the egg yolks, milk, flour, sugar, vanilla extract, and salt until smooth.

Beat egg whites

In a separate bowl, beat the egg whites until stiff peaks form.

Separate the egg whites and beat them until stiff peaks form for an extra fluffy texture.

Fold egg whites

Gently fold the egg whites into the batter, being careful not to deflate them.

Making the Blueberry Compote

Combine compote ingredients

In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice.

Cook berries

Cook until the berries start to release their juices, about 5 minutes.

Thicken compote

For a thicker sauce, mix cornstarch with a little water and stir into the compote until it reaches your desired consistency.

Cooking Process

Mixing the Batter

Carefully combine all batter ingredients to preserve fluffiness.

Cooking the Kaiserschmarrn

Heat a large non-stick skillet over medium heat, melt butter, pour in the batter, and let it cook until the bottom is golden. Flip large chunks, shred the pancake, and cook them until all pieces are golden and crisp on the edges.

Ensure your pan is pre-heated before adding batter to prevent sticking. Pro Tip: Use half butter and half oil to fry the pancake for a perfect balance of flavor and a non-stick surface.

Preparing the Compote

Simmer the blueberry mixture until it thickens and becomes syrupy.

Plating & Serving