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Kaiserschmarrn

15 Min
Alpine cuisine for home! Our Kaiserschmarrn is deliciously fruity and wonderfully nutty thanks to the Kölln Bircher oat muesli!
Kaiserschmarrn

Preparation

  • 1
    Separate eggs. Beat the egg white until stiff. Whisk the egg yolks and stir them into the oat drink with the mixer. Mix the flour, Kölln muesli, salt and oat drink and fold in the egg whites. Let it soak for 10 minutes. Bake Schmarrn in two portions: Heat 1 tablespoon of Mazola® per portion in a pan, add half of the dough and bake until golden brown. Quarter each Schmarrn, turn it over and bake until done. Tear Kaiserschmarrn into small pieces with two forks and allow them to brown a little while turning.
  • 2
    Sprinkle with powdered sugar and serve with plum or apple compote Preparation time: approx. 15 minutes (without waiting time)
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll

Ingredients

Serving(s)
1

Ingredients for 2 servings

4
Eggs
250 ml
Oat drink
100 G
Flour
160 G
Kölln Delicate Bircher Oat Muesli Fruit
1 prize
Salt
2 EL
Mazola® rapeseed oil
2 EL
powdered sugar
Something
Plums or apple compote

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Ingredients

Serving(s)
1
Ingredients for 2 servings
4
Eggs
250 ml
Oat drink
100 G
Flour
160 G
Kölln Delicate Bircher Oat Muesli Fruit
1 prize
Salt
2 EL
Mazola® rapeseed oil
2 EL
powdered sugar
Something
Plums or apple compote

Kaiserschmarrn

Alpine cuisine for home! Our Kaiserschmarrn is deliciously fruity and wonderfully nutty thanks to the Kölln Bircher oat muesli!

Preparation

  • 1
    Separate eggs. Beat the egg white until stiff. Whisk the egg yolks and stir them into the oat drink with the mixer. Mix the flour, Kölln muesli, salt and oat drink and fold in the egg whites. Let it soak for 10 minutes. Bake Schmarrn in two portions: Heat 1 tablespoon of Mazola® per portion in a pan, add half of the dough and bake until golden brown. Quarter each Schmarrn, turn it over and bake until done. Tear Kaiserschmarrn into small pieces with two forks and allow them to brown a little while turning.
  • 2
    Sprinkle with powdered sugar and serve with plum or apple compote Preparation time: approx. 15 minutes (without waiting time)
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll

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