Kaiserschmarrn with apples

A cosy autumn twist on the classic Kaiserschmarrn — Apfelschmarrn, a light and fluffy shredded pancake. This version is enriched with finely chopped apples, gently sautéed in butter with a touch of cinnamon and raisins. It’s a true treat — perfect for a leisurely brunch or a comforting dessert.

Serves 2.

Ingredients for the Kaiserschmarrn:

• 2 large apples + 1 teaspoon sugar
• 2 large eggs, separated
• a generous pinch of salt
• 1 tablespoon sugar (or less, to taste)
• 100 ml milk
• 60 g plain flour
• ½ teaspoon vanilla extract or dark rum
• optional: 1 tablespoon raisins

Additionally:

• clarified butter, for frying (about 1 tablespoon)
• icing sugar, for dusting

All ingredients should be at room temperature.

In a bowl, whisk together the egg yolks, sugar, milk and vanilla until well combined. Sift in the flour and whisk until smooth and lump-free. Set aside while you prepare the apples. Peel, core and dice the apples into small pieces.

Heat 1 tablespoon of butter in a frying pan, add the apples (and raisins, if using) and cook gently, stirring occasionally, until slightly softened but still holding their shape.

In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Fold the whipped egg whites into the batter in two additions, using a spatula to keep the mixture light and airy. Pour the batter over the warm apples and cook over medium heat for 4–6 minutes, until small bubbles begin to appear on the surface (you can cover the pan for part of this time). Divide the pancake into quarters with a spatula, then flip each piece over — it doesn’t need to be neat. Cook briefly, then tear the pancake into smaller pieces using a spatula or two forks. Continue cooking until fully set but still soft and fluffy.

Alternative oven method

Preheat the oven to 180°C.

Use an ovenproof frying pan (about 25 cm in diameter). Heat 1–1½ tablespoons of clarified butter, then pour in the batter and cook for 1 minute on the hob. If using raisins, sprinkle them over the top. Transfer the pan to the oven and bake for about 10 minutes, until risen and lightly golden.

Remove from the oven, place back on the hob, divide into quarters, turn over if needed, then tear into pieces and finish cooking briefly. Dust generously with icing sugar and serve immediately.

Enjoy!