Kaiserschmarrn with raspberry sauce

30 min · 2 servings · 535 kcal

Theresa Aigner · @aignerkocht

The classic comes with Zwetschgenröster, and plums are one of the worst things you could eat this month. Raspberries do the same job. Sixty grams each is the line, which is more than it sounds once they are cooked down.

Ingredients

• gluten free flour120 g
• egg3 pc
• lactose free milk200 ml
• butter25 g
• sugar20 g
• raspberries120 g
• vanilla1 to taste
• salt1 to taste

Instructions

1. Separate the eggs. Whisk the yolks with the milk, the flour, a pinch of salt and the vanilla into a smooth batter and let it sit ten minutes.
2. Beat the whites to soft peaks and fold them in with a light hand. This is the whole difference between Kaiserschmarrn and a pancake.
3. Melt most of the butter in a wide pan over medium heat and pour the batter in. Cook four minutes, until the underside is set and gold.
4. Flip it in two or three pieces, then tear it apart with two forks and keep turning the pieces for another four minutes so the torn edges caramelise.
5. Scatter the sugar over and let it catch for a minute. Meanwhile warm the raspberries in a small pan with a spoon of water until they slump.
6. Serve the Schmarrn with the raspberries poured over.

Per serving