Rum Raisin Kaiserschmarrn

Up until now, I had no love for traditional Kaiserschmarrn. Sampling a lackluster version in Austria years ago, I moved on. However, this particular golden, crunchy Rum Raisin Kaiserschmarrn has my full attention. Its rum raisin flavor makes me happy I decided not to break up with Kaisershmarrn forever. This recipe is a Kaiserschmarrn gamechanger.

Popular in Bavaria as well as Austria, Kaiserschmarrn translates to “Emperor’s Mess”. A favorite of Austrian Emperor Franz Joseph I. The dish is an egg-laden pancake, fried until caramelized. Rum Raisin Kaiserschmarrn is a fabulous tipsy take on an Austrian brunch favorite.

Stroh 160

This Rum Raisin Kaiserschmarrn recipe is made with Stroh 160, one of the strongest spirits in the world. Stroh is known as “The Spirit of Austria.” This rum dates back to the time of the Austro-Hungarian Monarchy. Consequently, Stroh is the perfect pairing for a royal dish.

Complying with EU regulation, 100% of this rum is made from sugar cane molasses in Austria. Consequently, it is a protected Austrian specialty. Furthermore, Stroh is distinguished from other rums by its fine fragrance as well as its flowery taste. As a result, the Stroh gives the dish a wonderful flavor. Alternately, use whatever rum you have on hand, preferably a dark variety.

This Rum Raisin Kaiserschmarrn dish comes together quickly. However, soak the raisins in rum for at least a half hour before adding them to the recipe. Alternately, for extra drunk raisins, soak them overnight. To really pop the rum flavor, add a few extra tablespoons to the batter.

You will have more batter than can fit in the pan. Keep the first round warm. Then, after making the second round, return all of it to the pan to caramelize.

Rum Raisin Kaiserschmarrn is a golden, crunchy, rum delight. Eat this dish immediately out of the pan sprinkled with powdered sugar.

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Rum Raisin Kaiserschmarrn

Course Breakfast, Brunch

Cuisine Austrian, German

Keyword Kaiserschmarrn

Prep Time 20 minutes

Marinate Time 30 minutes

Total Time 20 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 1/2 cup raisins
• Dark rum, I used Stroh*
• 6 eggs, separated
• 1/4 teaspoon salt
• 1 Pinch of Cream of Tarter, if you have it on hand
• 2+ 1/3 cups all-purpose flour
• 1/4 cup white granulated sugar
• 4 tablespoons melted butter
• 2 cups milk
• 3 tablespoons clarified butter
• 2 plus 1 tablespoon powdered sugar, divided

Instructions

1. Place the raisins in a bowl, cover with the rum and let stand at least 30 minutes.
2. Beat the egg whites. When they become foamy, add the salt. Beat until stiff peaks form.
3. In a separate bowl, Whisk together the flour and granulated sugar.
4. Mix in the egg yolks and the melted butter.
5. Add the flour sugar combination and stir until everything is combined.
6. Fold the egg whites in.
7. Heat the clarified butter over medium heat in large skillet. I used a 12” pan. The mixture filled the pan 1+1/2 times.
8. Set a casserole dish in the oven and preheat the oven to 175 degrees F.
9. Add the mixture to the pan covering the bottom a little less than a 1/2 inch thick.
   
10. Distribute the rum soaked raisins on top. Reserve some for the next round.
    
11. Cook until the underside turns golden brown. Use a spatula to cut it into pieces. Toss the pieces in the pan for a few minutes.
12. Transfer the Kaiserschmarnn to the warm casserole dish in the oven.
13. Repeat with the leftover portion of the mixture.
14. Add the warm Kaiserschmarrn from the oven back into the pan. Sprinkle with two tablespoons of the powdered sugar. Sauté the Kaiserschmarnn over medium heat until it lightly caramelizes.
15. Transfer to a serving platter and sprinkle with the remaining tablespoon of powdered sugar just before serving.

Recipe Notes

*You will need enough to cover the raisins. you can also add a few tablespoons to the batter. I used Stroh which is an extremely strong 160 proof rum so I left it out of the batter.

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