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Rum Raisin Kaiserschmarrn

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.
    Kaiserschmarrn
  10. Distribute the rum soaked raisins on top. Reserve some for the next round.
    Rum Raisin Kaiserschmarrn
  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.