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Austrian-style sweet omelette (Kaiserschmarrn)

Kaiserschmarrn (Austrian sweet omelet)

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, 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 in a pan until golden, 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 presented 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 methodfrying pan, oven
  • Estimated cost$9.97 $2.49 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people

Family-sized version (for 4 people)

  • $0.48
  • $0.50
  • $2.39
  • $0.46
  • $0.61
  • $0.57
  • $0.04
  • $0.16

Baked version, for two people

  • $1.05
  • $1.20
  • $0.10
  • $0.07
  • $0.11
  • $0.01
  • $0.02
  • $0.01
  • $0.36
  • $0.70
  • $0.28
  • $0.16
  • $0.69

Prices from US supermarkets for 14 of 21 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 frying pan and pour the batter in, about 1 cm thick.
  5. Cook on both sides until golden brown, sprinkle with grapes, flip, and cook until the other side is also 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 heavy-bottomed, non-stick frying pan that is oven-safe, heat the clarified butter and pour in the batter. Distribute the grapes evenly.
  5. Once the bottom is lightly golden, place the frying pan in the oven at 200 °C (392 °F) halfway up, for 8 minutes.
  6. To caramelize, cut the cake into four pieces in the frying pan, slide fresh butter between the pieces, 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

Kaiserschmarrn (Austrian sweet omelet)

  • 300 g of flour$0.48
  • 50 cl of milk$0.50
  • 6 eggs$2.39
  • 50 g of melted butter$0.46
  • 80 grams of grapes$0.61
  • 2 tablespoons of rum$0.57
  • sugar for caramelizing$0.04
  • powdered sugar$0.16
  • 3 egg yolks$1.05
  • 3 egg whites$1.20
  • 100 ml of milk$0.10
  • 45 grams of flour$0.07
  • the finely grated zest of an untreated lemon$0.11
  • 1.5 grams of salt$0.01
  • 4.5 grams of vanilla sugar$0.02
  • 20 grams of sugar$0.01
  • grapes macerated in rum$0.36
  • 20 g of clarified butter for cooking$0.70
  • 30 g of fresh butter$0.28
  • powdered sugar$0.16
  • Prune, apple, or lingonberry compote, or ice cream$0.69

Total$9.97

that's $2.49 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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