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Kaiserschmarrn (omelette sucrée autrichienne)

Austrian-style sweet omelette (Kaiserschmarrn)

Desserts

Thick and airy Austrian-style sweet omelette, cut into pieces, caramelized, and sprinkled with raisins soaked in rum. Served with a compote.

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Recipe from Martinus KE, RudolfSimon, Klaus Eifert and 14 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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Kaiserschmarrn (“the emperor’s omelette”) is an Austrian dessert: a light, airy batter made with whipped eggs, fried until golden brown, then torn into pieces and caramelized. It is typically served sprinkled with powdered sugar, alongside compote, apple puree, berries, or a scoop of ice cream. Two versions are provided here: a family-sized one and a smaller, more refined version.

Ingredients and directions

  • Prep time25 min
  • Cook time20 min
  • Total45 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodpan, oven
  • Estimated cost$9.51 $2.38 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people

Family-sized version (for 4 people)

  • $0.40
  • $0.50
  • $2.09
  • $0.46
  • $0.61
  • $0.55
  • $0.07
  • $0.19

Baked version, for two people

  • $0.97
  • $1.05
  • $0.10
  • $0.06
  • $0.15
  • $0.01
  • $0.02
  • $0.02
  • $0.38
  • $1.41
  • $0.28
  • $0.19

Prices from US supermarkets for 13 of 20 ingredients; Belgian prices for the rest.

Directions

Family version

  1. Separate the egg whites from the yolks. Whisk together the flour, milk, and yolks to form a smooth batter. ≈ 4 min
  2. Add the melted butter and rum. ≈ 4 min
  3. Whip the egg whites to stiff peaks, then gently fold them into the batter. ≈ 10 min
  4. Heat some fat in a large pan and pour the dough onto a surface about 1 cm thick.
  5. Flip the cake over, sprinkle with grapes, and cook the other side until golden brown.
  6. Tear the thick crepe into pieces using two spatulas, and continue cooking until they are nicely browned. ≈ 3 min
  7. Sprinkle with sugar, briefly caramelize, then serve with the powdered sugar and compote.

Perfectly fine, oven-ready

  1. In a bowl, whisk together the yolks, milk, and flour. Then, add the lemon zest to the mixture. ≈ 8 min
  2. Beat the whites with salt; just before they become stiff, add the sugar and vanilla sugar. They are ready when you can fold the mixture without it sinking. ≈ 4 min
  3. Gently fold the egg whites into the batter. ≈ 4 min
  4. In a deep, non-stick baking dish, heat the clarified butter and pour in the batter. Distribute the grapes evenly.
  5. Once the bottom is lightly golden, slide the pan into the oven at 200 °C (392 °F) for 8 minutes.
  6. To caramelize, cut the cake into four pieces, spread softened butter between the layers, sprinkle with sugar, and let it melt.
  7. Cut into pieces, arrange on plates, sprinkle with powdered sugar, and serve with the compote.

The bill

Austrian-style sweet omelette (Kaiserschmarrn)

  • 300 g of flour$0.40
  • 50 cl of milk$0.50
  • 6 eggs$2.09
  • 50 g of melted butter$0.46
  • 80 grams of grapes$0.61
  • 2 tablespoons of rum$0.55
  • sugar for caramelizing$0.07
  • powdered sugar$0.19
  • 3 egg yolks$0.97
  • 3 egg whites$1.05
  • 100 ml of milk$0.10
  • 45 grams of flour$0.06
  • the finely grated zest of an untreated lemon$0.15
  • 1.5 grams of salt$0.01
  • 4.5 grams of vanilla sugar$0.02
  • 20 grams of sugar$0.02
  • grapes macerated in rum$0.38
  • 20 g of clarified butter for cooking$1.41
  • 30 g of fresh butter$0.28
  • powdered sugar$0.19

Total$9.51

that's $2.38 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 300 g of flour
  • 50 cl of milk
  • 6 eggs
  • 50 g of melted butter
  • 80 grams of grapes
  • 2 tablespoons of rum
  • A pinch of salt
  • fat for cooking
  • sugar for caramelizing
  • powdered sugar
  • 3 egg yolks
  • 3 egg whites
  • 100 ml of milk
  • 45 grams of flour
  • the finely grated zest of an untreated lemon
  • 1.5 grams of salt
  • 4.5 grams of vanilla sugar
  • 20 grams of sugar
  • grapes macerated in rum
  • 20 g of clarified butter for cooking
  • 30 g of fresh butter
  • powdered sugar
  • Prune, apple, or lingonberry compote, or ice cream

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