Bergkranz Kaiserschmarr'n

Peter reveals his original recipe


  • 3 eggs
  • 500ml milk
  • 1 teaspoon of sugar
  • 1 pinch of salt
  • 350g of flour (coarse-grained)
  • possibly 1 tablespoon of raisins
  • 1 shot mineral water (with gas)
  • 30g of butter or margarine
  • powdered sugar for sprinkling


  • Separate the yolks from the whites.
  • Put the milk, the yolks, sugar and salt in a mixing bowl and beat vigorously with a whisk.
  • Stir in the flour, stir constantly until the mixture is slightly thick.
  • Gently add raisins (if you want to).
  • Stir in the shot of mineral water (to make the Kaiserschmarr’n looser).
  • Beat the egg whites to stiff snow and carefully lift it under the mass.
  • Melt butter or margarine in a pan and add the dough.
  • Let it harden on the underside over medium heat.
  • Use a spoon or spatula (pancake scoop) to divide and turn the mass, use two forks to tear the mixture to pieces.
  • Now carefully turn the Schmarr’n over and over (do not squeeze it!) until it is ready.
  • Serve sprinkled with powdered sugar.

Traditionally Kaiserschmarr’n is served with “Zwetschkenröster” (steamed plums).

Print recipe (PDF) and try!Enjoy your meal and "An Guatn"!