Kaiserschmarren

For the Kaiserschmarren, first stir salt, sugar, flour, egg yolks and milk into a smooth, not too thick batter. The last thing to do is to fold the stiff beaten egg whites into the batter.

Heat the butter in a frying pan, pour in the dough, brown, sprinkle with raisins, turn to the other side and bake on a moderate fire until done. Tear into small pieces. Steam briefly in the oven. Arrange the Kaiserschmarren on a plate, sprinkle with sugar and bring to the table.

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