The recipe for Kaiserschmarrn, which has its origins in Austria, was already popular in the imperial kitchen of Empress Elisabeth, second cousin of Ludwig II.

4 eggs

1 tablespoon sugar

1 pinch of salt

1 cup of milk

approx. 120 g flour

powdered sugar

a little butter

First you need to separate all the eggs. To do this, break the eggs so that the yolks end up in one bowl and the whites in a second bowl. Now you can beat the egg whites until stiff using a mixer or a whisk.

Stir the flour and milk into the egg yolks.

Then fold the firm egg whites into the egg yolk mixture with a spoon.

Melt the butter in a large pan. Now pour the batter into the pan and fry over a medium heat. When the bottom layer has solidified, you can carefully turn the batter with a spatula and then divide it into small pieces in the pan. If you like, add 1 tablespoon of sugar and allow the whole thing to caramelize in the pan.

Now serve. Sprinkle lots of powdered sugar on top and you're done!

Lauti likes apple sauce best with it!

Lauti wishes you lots of fun cooking and bon appétit!