Kaiserschmarren alle mele

Apple Kaiserschmarren

by @stefanocavada
It is said that Kiaserschmarren originates from a failed recipe, prepared by the Austrian Emperor, Franz Joseph I and who, despite his mistake, ended up liking it very much (hence the name). The best part of this sweet pancake is that it is split into pieces, so success is always guaranteed.
I like to serve it on a large dish with with a side of lingonberry preserves so guests can help themselves and share the Kaiserschmarren.


Try this recipe


  • Ingredients for the batter
  • 6 eggs, 150 g. 00 flour (plain flour)
  • 180 ml. milk, 1 tablespoon of vanilla extract
  • 1 tablespoon of grappa or rum, a pinch of salt
  • 40 g. of sugar, 200 g. apples cut into pieces
  • To cook : clarified butter, cane sugar
  • To serve : icing sugar, lingonberry jam
Serves 4 people
Preparation time : 10 minutes

Separate the egg yolks from the egg whites. To the yolks, add the flour, milk, vanilla extract, grappa, pinch of salt and whisk until a smooth and homogeneous mixture is obtained.
Whisk the egg whites until they form soft peaks, add the sugar and whisk for a few minutes more until the sugar is completely dissolved.
Fold the egg whites into the yolk batter using a spatula, mixing from the bottom upwards. Heat a large non-stick skillet and melt two knobs of clarified butter. Pour half of the batter into the skillet and sprinkle the apple pieces on top. Cover with a lid and cook for one minute.
When the Kaiserschmarren is cooked on the bottom, cut it in half with two spatulas and turn it upside down. Cook for another minute and use the two spatulas again to cut it into irregular bite-size pieces.
Dust with a little cane sugar and cook for another 10 seconds, mixing continuously. Serve the Kaiserschmarren hot, dusted with confectioners' sugar, and with a side of lingonberry jam.



Stefano Cavada was born in Caldaro, Alto Adige (South Tyrol), in 1991 and is 28 years old. Several years ago, he began posting his original recipes, prepared with traditional South Tyrolean ingredients, on his YouTube channel.
In the meantime, not only did he reach two million views on YouTube and gain 59,000 followers on Instagram, but he also created "ESSEN", his own cooking studio in Brescia, and hosted the cooking program "SelfieFood - una foto, una ricetta" [SelfieFood, a photo, a recipe] (first edition in 2018 on television channel La7d) and the broadcast "Food (r)evolution" which aired in the spring of 2019 on Rai Alto Adige, in collaboration with the Cesare Ritz di Merano Hospitality Institute. With the publication of his first book "La mia cucina altoatesina - 45 ricette per ogni occasione" (My South Tyrolean cuisine - 45 recipes for every occasion) Stefano has added a new and important facet to his culinary career.
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