---
title: "Kaiserschmarrn - Emperor's Omelet"
url: /kaiserschmarrn-emperors-omelet/
canonical_url: https://flowers-recipes.com/kaiserschmarrn-emperors-omelet/
language: en
alternates:
  pl: https://flowerek.com/kaiserrschmarrn-omlet-cesarski/
  de: https://barbaras-kochbuch.de/kaiserschmarrn-der-kaiserliche-pfannkuchen/
  en: https://flowers-recipes.com/kaiserschmarrn-emperors-omelet/
  x-default: https://flowers-recipes.com/kaiserschmarrn-emperors-omelet/
published: "2013-11-15"
last_updated: "2013-11-15"
type: recipe
author: Basia
prerequisites:
  - /category/baking-and-desserts/
  - /category/desserts/
related:
  - /baked-apples-with-raisins-and-almonds-and-a-second-drawing-for-the-pre-christmas-giveaway/
  - /caramel-apples/
  - /raspberry-sorbet/
  - /pineapple-fried-in-caramel/
categories:
  - "Baking & Desserts"
  - Desserts
  - "Quick Meals"
tags:
  - dessert
  - dinner
servings: "3-4 servings"
time: "~ 20 minutes"
rating:
  score: 10
  best: 10
  votes: 3
image: https://flowers-recipes.com/images/2013/11/kaiserschmarrn1-230x150.jpg
summary: "Kaiserschmarrn - Emperor's Omelet, named after Emperor Franz Joseph I, who loved it. Very tasty, light and torn into fluffy pieces."
---

# Kaiserschmarrn - Emperor's Omelet

Kaiserschmarrn - Emperor's Omelet, named after Emperor Franz Joseph I, who loved it. Very tasty, light and torn into fluffy pieces.

**This page in other languages:** [Polski (pl)](https://flowerek.com/kaiserrschmarrn-omlet-cesarski.md) · [Deutsch (de)](https://barbaras-kochbuch.de/kaiserschmarrn-der-kaiserliche-pfannkuchen.md)

**Published:** November 15, 2013 · **Author:** Basia · **Servings:** 3-4 servings · **Time:** ~ 20 minutes · **Rating:** 10/10 (3 votes)

<!-- related -->
## Related pages

> **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages.

- [Category: Baking & Desserts](https://flowers-recipes.com/category/baking-and-desserts/)
- [Category: Desserts](https://flowers-recipes.com/category/desserts/)
- [Baked Apples with Raisins and Almonds and a Second Drawing for the Pre-Christmas Giveaway](https://flowers-recipes.com/baked-apples-with-raisins-and-almonds-and-a-second-drawing-for-the-pre-christmas-giveaway/) — Baked apples with raisins and almonds are loved by everyone. Great for kids and adults, perfect for winter evenings and 
- [Caramel Apples](https://flowers-recipes.com/caramel-apples/) — Caramel apples – small, sweet and perfect as a sweet treat. Ideal for Halloween or winter parties with guests.
- [Raspberry Sorbet](https://flowers-recipes.com/raspberry-sorbet/) — Raspberry sorbet, no ice cream maker needed
- [Pineapple Fried in Caramel](https://flowers-recipes.com/pineapple-fried-in-caramel/) — A simple, quick dessert: pineapple fried in caramel with orange juice and zest, served with dark balsamic cream. Works w

## Ingredients

- 130 g flour
- 40 g sugar
- a pinch of salt
- vanilla extract, a few drops
- orange zest
- raisins, about 2 tbsp
- 250 ml milk
- 3 eggs
- 60 g butter
- powdered sugar for dusting

## Instructions

A little treat that my kids adore. I can't resist it either, and I always end up sneaking bites. Kaiserschmarrn comes from Austria, and it was a favorite sweet dish of Emperor Franz Joseph I. It is very popular in Germany and Austria, and here you can even buy this omelet as a ready mix in a packet. Of course that makes it easier to prepare, but homemade still tastes better.

Kaiserschmarrn - Emperor's Omelet

This omelet is a bit different from traditional ones because it is sweet, light and torn into pieces. To keep it light, be careful while making it not to overcook it.

I highly recommend it, it's delicious.

## Directions - Kaiserschmarrn - Emperor's Omelet:

Soak the raisins in hot water. Mix the flour, sugar, salt, vanilla extract, orange zest, drained raisins, milk and egg yolks thoroughly. Beat the egg whites until stiff and gently fold them into the batter.

Melt the butter in a large skillet - mine is 28 cm in diameter. Pour in the batter and cook covered over medium heat (out of 9 possible settings, I cooked on 4), making sure the batter doesn't burn. The omelet should cook slowly, and after a while it will rise. Still, it will be quite thick (about 3 cm of batter after pouring it into the skillet). Once the omelet has set, cut it into 4 parts with a spatula and carefully flip each part. If it needs a little more time in the skillet, it still shouldn't be completely set. Using two spatulas, quickly tear the omelet into small pieces, toss them together and take the skillet off the heat. Dust with powdered sugar before serving. Serve hot with applesauce or vanilla sauce.

Enjoy!

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