Today I will share with you a traditional recipe from the region of South Tyrol, in the Alpine area of Italy that borders with Austria: Kaiserschmarrn.
Kaiserschmarrn (which literally means “Emperor’s Mess”) is a shredded pancake that takes its name from the Austrian emperor (Kaiser) Franz Joseph I, who apparently was very fond of this dish.
Kaiserschmarrn is a popular dish in Austria, Bavaria, and many other parts of the former Habsburg Empire, like Hungary, Slovenia, Croatia, and South Tyrol, in Italy.
It is a light, caramelized pancake made with flour, eggs, sugar, salt, and milk. The pancake is fried in butter, cut into pieces, and sprinkled with icing sugar. Kaiserschmarrn is then served hot with strawberry jam, apple or plum sauce.
If you are ever on the Italian and Austrian Alps, you will be able to enjoy Kaiserschmarren in little mountainside restaurants and taverns overlooking the beautiful mountains of the area.
In the meantime, you can make it at home. This recipe can be made Low Fodmap – just read the suggestions in the ingredient list.
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
- 4 eggs
- 100 gms – ¾ cup all purpose flour I used gluten free Low Fodmap flour
- 180 ml – ¾ cup milk I used lactose-free milk
- 40 gms – 1/5 cup granulated sugar
- 1 pinch salt
- 1 tsp vanilla extract
- 1 tsp butter or dairy-free spread
- 2 tbsp icing sugar
- 30 gms – 2 1/3 Tbsp raisins
Whisk together eggs, flour, milk, granulated sugar, salt, and vanilla extract.
Heat up a skillet or fying pan, add the butter/spread and pour the batter in the pan.
Sprinkle with raisins.
Flip and cook on the other side.
Dust with half the icing sugar and cut into pieces. Flip again.
Serve with strawberry jam and dust with the remaining icing sugar. Eat warm!