Kaiserschmarrn

Separate the eggs: put the whites in a clean mixing bowl and the yolks in a second, large bowl. No yolk in the whites, or they won't stiffen.

• 4 Eggs

Add the milk and vanilla sugar to the yolks and whisk.

• 200 ml Milk
• 1 pack Vanilla sugar

Gradually stir in the flour until you have a smooth, thick batter without lumps.

• 120 g Flour

Beat the egg whites with 1 pinch salt on the highest setting of the hand mixer for about 3 minutes, until white and firm.

• 1 pinch Salt

Sprinkle in 1 tbsp sugar and keep beating for about 1 minute, until the whites shine and hold their peaks.

• 1 tbsp Sugar

Melt just over half of the butter in a large pan with lid (26–28 cm) over medium heat, until it foams lightly.

• 20 g Butter

Meanwhile, while step 6 runs

Meanwhile, fold the egg whites into the batter in two portions, gently, until no white streaks remain. Don't stir, or the air will be lost.

Pour the batter into the pan and carefully smooth it out.

Scatter the raisins evenly over the batter. If you don't like them, just leave them out.

• 30 g Raisins

Put the lid on and let it set over low to medium heat for about 7 minutes, until the underside is golden brown and the surface is almost firm.

Meanwhile, while step 10 runs

Meanwhile, spoon the applesauce into a bowl. If you have plum compote, it works just as well.

• 200 g Applesauce

Cut the Kaiserschmarrn into quarters with the spatula and flip each quarter over.

Without the lid, cook over medium heat for about 3 minutes, until the other side is golden brown too.

Tear into bite-sized pieces with two forks or spatulas.

Add the remaining butter and 1 tbsp sugar. Fry for about 2 minutes while turning, until the sugar melts and the pieces shine and are slightly crispy.

• 15 g Butter
• 1 tbsp Sugar

Divide the Kaiserschmarrn between two plates and dust with powdered sugar through a small sieve. Serve the applesauce on the side.

• 1 tbsp Powdered sugar