🍳 Airy Kaiserschmarrn

Name: Airy Kaiserschmarrn
Total time: 30 min
Yield: 4 servings
Ingredients: 4 eggs; 4 tbsp whole cane sugar; 1 pinch salt; 1 tsp lemon juice; 1 knife tip grated lemon zest; 150 ml milk; 8 tbsp flour; 2 tbsp butter; 100 g raisins; powdered sugar (for dusting); lemon balm (for garnishing)

573 kcal · 30 min · 4 servings

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Ingredients

4 eggs
4 tbsp whole cane sugar
1 pinch salt
1 tsp lemon juice
1 knife tip grated lemon zest
150 ml milk
8 tbsp flour
2 tbsp butter
100 g raisins
powdered sugar (for dusting)
lemon balm (for garnishing)

Instructions

1. Turn on the oven to 100 degrees Celsius. Use 80 degrees for fan-assisted ovens or Gas Mark 1.
2. Separate the eggs. Put the yolks in one bowl and the whites in another.
3. Whip the egg whites with a pinch of salt and some lemon juice until stiff peaks form.
4. Whisk the egg yolks with half of the sugar, the lemon zest, and the milk.
5. Put the flour into a large bowl. Gradually stir in the egg yolk and milk mixture.
6. Gently fold the stiff egg whites into the batter. Mix them in carefully.
7. Melt half of the butter in a frying pan. Pour in half of the batter.
8. Fry the pancake over low heat for about 5 minutes.
9. Carefully flip the pancake using a plate.
10. Tear the pancake into small, irregular pieces.
11. Stir in half of the raisins into the pieces.
12. Place the finished Kaiserschmarrn on a plate. Keep it warm in the oven.
13. Repeat the process with the remaining butter and batter.
14. Serve the Kaiserschmarrn on plates. Dust it with powdered sugar.
15. Garnish the dish with fresh lemon balm.

Nutrition per serving

kcal: 573
Protein: 15 g · Fett/Fat: 18 g · Carbs: 86 g