Kaiserschmarrn

Ingredients

1 Tbsp butter

3 eggs

2 Tbsp sugar

1 pinch sugar

1/2 cup flour

1/2 cup milk

1 Tbsp raisins

1 pinch salt

1 pkg vanilla sugar (substitute vanilla flavoring + regular sugar)

powdered sugar

Directions

1. Rinse off raisins in hot water and let them dry. Split the eggs into whites and yolks. Mix together milk, flour, 1 pinch salt and vanilla sugar. Mix in egg yolks. Turn on stove to 350°F.
2. Beat egg whites with sugar until stiff. Stir one third of the egg whites int othe batter and fold the egg whites and the raisins into the batter.
3. Heat up 1 Tbsp butter in a coated pan. Pour in the batter and cook it at medium temperature until the underside is golden brown. Turn the Schmarrn over and cook it for about 5 minutes.
4. Take the pan off the burner and tear the Schmarrn into pieces and push them to the edge. Put 1 Tbsp butter on the free place on the pan and sprinkle on 1 Tbsp sugar and let it caramelize. Mix the Schmarrn with the caramel.
5. Tip: If possible the Schmarrn should stay together when turning over. Professionals can do it with a natural hand movement in that they scoop the Schmarrn like a thin pancake and flip it. You can half the Schmarrn or quarter it and turn it over with the help of a spatula and a fork.
6. Serve with powdered sugar on top.

Notes: Brittany's younger brother, Brian, served as a missionary of The Church of Jesus Christ of Latter-day Saints in Germany and brought this recipe back with him. He'd made it for us a few times before we got the recipe and made it ourselves. It is a sweet and tasty breakfast.

Source: Brian Stimpson