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Wonderfully easy and yet so incredibly tasty

Tasty Tyrolean Kaisermarrn

Take some flour and milk, a generous pinch of sugar, lots of love – and your home will soon be filled with the scent of delicious Kaiserschmarrn.

6 eggs
500ml milk
250g flour
80g butter
100g raisins
15ml rum
3 tbsp sugar
1 pkg vanilla sugar
1 pinch of salt
Cranberry jam

Soak the raisins in rum and set aside for half an hour. In the meantime, beat the eggs with the sugar and vanilla sugar until frothy. Sift the flour, then alternately stir a spoonful of flour and a dash of milk into the egg mixture. Leave the thin batter to rest for about twenty minutes. Now heat half the butter in a large skillet, add the batter and cook over medium heat until golden brown underneath. Sprinkle with raisins, divide the pancake into quarters, fold over and add the remaining butter. Cook until the other side is golden brown as well, then use two forks to tear the pancake into bite-sized pieces. Sprinkle with icing sugar and serve with cranberry jam while still warm.

PS: If you prefer your Kaiserscharrn fluffy, first mix only the egg yolks with the sugar, vanilla sugar and flour and then fold the stiffly beaten egg whites into the mixture.

We, your hosts at the hotel in the Austrian Alps, wish you plenty of fun baking.

Our recipe for Tyrolean Kaiserschmarrn