Friday, July 12, 2013


When my German husband and I shipped out overseas three years ago, bound for Berlin, I was looking forward to all of the exciting experiences and adventures that come along with receiving an expatriate card (and obviously that included culinary adventures!) While I’m a vegetarian and living in the land of Brats and Schnitzel wasn’t exactly the most appetizing prospect, the plethora of breads, pastries, and desserts was instantly tempting! 

Though this particular recipe hails from the Tirol region of Austria, it’s a tasty delight that you can find throughout Berlin and Germany. And ever since I discovered Kaiserschmarrn at a quaint German restaurant in my neighborhood, I have yet to find a “German” dessert that tops it. It’s not the easiest dessert to whip up, and practice will make perfect, but each bite is definitely worth every bit of time invested.

Please bear with me as this recipe is translated from German and includes the usual “schmarrn” (mish-mash) of teaspoons and grams. I recommend using a scale and measuring out grams rather than converting to cups. (Oh how many recipes I’ve destroyed by converting.) Also, if you’re a Kitchen-Aid-mixing kind of cook, I’m sure this recipe will work just fine if you opt to use the mighty machine in lieu of a handheld one. I’ve gone for the German touch here using my grandmother-in-law’s mixer from former East Germany. Antiquated, but oh-so-trusty, and I think it adds a touch of Kaiserschmarrn charm. :) 


100 g. Rum Raisins (or regular, softened by a tepid
half-hour-long water soak)
6 Egg Yolks
1 Vanilla Bean
2 heaping tablespoons of Sugar
1 pinch of Salt
250 g. Flour
500 ml. Milk
50 g. Butter, melted
5 Egg Whites

To Decorate: Powdered Sugar (classic), Fresh or Conserved Berries, Marmalade, Golden or Maple Syrup, Vanilla Sauce or Applesauce (German favorites)

Remove the essence of the vanilla bean. Not sure how? Click here for this helpful video.

In a large bowl, combine the Egg Yolks, Vanilla, Salt, and
Sugar, and mix with a hand mixer until frothy.

Add a spoon of Flour, then a quick pour of Milk, a spoon of Flour, pour of Milk, etc., still combining with hand mixer until all combined.


Stir in the melted Butter.

In a separate bowl, whip the Egg Whites until they’re stiff. Then slowly stir in one spoon of Egg Whites into the other mixture/batter. Make sure the Egg Whites are no longer visible in the batter. (A practice of patience here.)

Stir in the Raisins.

In a large skillet, melt a pat of Butter over medium heat and pour batter approx. 1 cm. high. (You want this to be thick like a super thick, buttermilk pancake.)

Slightly reduce heat and let cook until the bottom is golden, peeking every now and then to make sure it does not become burned. Once golden, cut into quarters with a spatula, flip the pieces, and let them turn golden on the other side.

Once cooked, cut into bite-sized strips. It’ll become a mish-mash of pancake-like pieces and that’s just what you want!

Sprinkle approximately 2 tablespoons of Sugar about the pieces and let them caramelize. This is the tricky part, but if you can get some caramelization and stickiness to your pieces your mouth will simply water!

Serve warm, straight from the pan, and dust with Powdered Sugar, serve with a heaping spoon of Applesauce, or enjoy with whatever extras you fancy. Guten Appetit!


This recipe should yield two large skillet-sized desserts, enough for 4-6 people if you can fathom sharing.

SAVANNAH PAGE is the author of the continuing When Girlfriends chick lit collection and her travelogue, Bumped to Berlin. She has just released the fifth When Girlfriends book, When Girlfriends Take Chances, and is busily working on the sixth. When she isn’t writing, Savannah enjoys a good book with a latte and jazz tunes, Pilates, and dreaming about owning a Puggle. She resides in a cozy apartment in Berlin with her husband.

Happy Release Day to Savannah Page, whose new novel,
When Girlfriends Take Chances is now available on Amazon!

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In celebration of In Need of Therapy's one-year anniversary and the book's Cuban heroine, enter to win a copy of the cookbook Celebrate Cuban - 100 Great Recipes for Cuban Entertaining by Three Guys From Miami. You can enter up to 6 times using the Rafflecopter widget below. The giveaway will end at midnight on Wednesday, July 31st, and a winner will be announced on Thursday, August 1st. This contest is open to residents of the USA only.

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  1. Oooh Savanah! How inspired! I LOVE Kaiserschmarrn but haven't cooked it in ages. Wow, you've given me an idea for weekend breakfast. I'm terribly excited at this end!! BTW ~ they do eat this as a main course in Tyrol. But that's just Tyrolians for you, LOL. Can't believe you're over in Berlin, my all time favourite city after London. Must look you up next time we go!! Love the sound of the book too, so thanks for a fab giveaway. Rock on! Bis bald, und vielen Dank fuer das fantastische Rezept!

    1. It is SO dangerously delicious. And yes, Berlin is definitely fabulous! Sometimes I still pinch myself--I'd wanted to live here for years and it's even better than I imagined. Bis bald und viel Spass mit den Rezept! Es ist total Lecker. Thanks for stopping by!

  2. My husband's mother was from Salzburg, so I'm sure he'll know about this - now I have a recipe - watch out!

    1. It's really amazing. And the more you can get it to caramelize at the end, the better. (Some say to put it in a broiler for a bit afterward.) Enjoy and thanks for stopping by!

  3. Thank you so much for having me, Tracie, and happy cooking everyone! It's completely worth it. :)

  4. Wow, that looks amazing, but complicated.

    This German sweets topic reminds me of when the hubs and I were in Rothenburg and there were signs everywhere for this pastry called schneeballen. Hard to describe... just kinda looked like sugar cookie or gingerbread cookie dough all loosely balled up w/ some icing on top. It looked SO good, but it was SO disappointing.

    Kaiserschmarrn looks much tastier!

    1. Jackie, the Schneeballen are usually sold here during Christmas. Disappointing, I agree! I tried the cinnamon sugar one--don't imagine the iced one was any better. Kaiserschmarrn is really delectable and worth the time! I think it took me under 1 1/2 hours of prep time but that included taking photos, translating, cleaning, and serving. (I can't help but clean throughout the entire cooking process.)

  5. One word: YUM!
    My parents lived in Germany for a few years ... so I will need to ask them if they had the chance to eat this dessert! Thank you for the recipe!

    Congrats on the new book! :)

    1. Thanks for dropping by and for the congrats, Cat!