Tyrolean Kaiserschmarren Alpine-Style
A Kaiserschmarren is amazing – every mountain climb is easier if you know one is waiting for you at the top of the climb. The Wettersteinhütte above the Gaistal valley can be seen from miles away directly in front of the imposing rock walls of the Wetterstein mountains. A forestry road leads directly to the cabin from where you can enjoy a wonderful view over the lovely valley and across to the familiar outline of the mountain Hohe Munde.
The experienced couple Beate and Hans have been looking after the Wettersteinhütte in summer and winter since 2010 and offer an open and hearty welcome to hikers and bikers at the cosy Wettersteinhütte at 1717m. Hans is not only the host but also the cook in the one-man kitchen, while Beate looks after the service, helped on busy days by their two children. The Schütz family spends 10 months of the year up in the mountains at the hut and provide their guests with tasty Tyrolean fare.
When I asked Hans about the recipe for his Kaiserschmarren he laughed and told me that it wasn’t written down anywhere. Aha.A secret recipe! Not entirely, but almost. The reputation of the Kaiserschmarren at the Wettersteinhütte has spread far and wide for a reason. The basic recipe for Kaiserschmarren is easy and simple to follow and, with the help of these tips from the Wetterstein kitchen, a treat for the taste buds.
Recipe: Tyrolean Kaiserschmarren
Ingredients (for 1 portion):
- 2 tbsp butter
- 2 eggs
- 80g flour 130ml milk
- 1 dash of salt
- 10g sugar
- 1 tbsp raisins (optional)
- Icing sugar
Separate the egg yolks from the whites and keep them in two separate bowls. Whisk the egg whites with a dash of salt until it forms peaks. Mix the egg yolks with the sugar and milk and slowly add the flour, being careful that no lumps form. Then mix the whipped egg whites into the mixture. A tip from the kitchen: adding a dash of mineral water helps the Kaiserschmarren become even lighter and airier.
Now heat the butter in a pan and add the mixture., being careful that the fat is not too hot. A few raisins can also be added over the mixture if desired. Let the dough cook on a medium heat until the base is golden brown. Then turn the mixture so that the other side is cooked to the same colour. As soon as both sides are ready chop the mixture with a spatula and then sprinkle the icing sugar over while still in the pan. This helps it caramelise and gives the Kaiserschmarren a subtle sweet note.
In the meantime, the entertaining Rosi from the neighbouring hut has joined us and is looking forward to tasting the Kaiserschmarren. This fluffy dessert served in a heavy steel pan with stewed apple and cranberries is just waiting for me to dig in. Its reputation is well-deserved – the sweet dessert is a taste sensation.
Two platefuls of Kaiserschmarren later and with a full stomach, I gaze at the lovely mountain surroundings. Pure peace and relaxation. To help with the digestion Hans offers a Blauer Enzian (blue gentian) schnapps (which should only be enjoyed in small doses). Hospitality and a good natter are part of the joy of a visit to the Wettersteinhütte. The warmth of the hosts and the tasty fare are an invitation to tarry a while at any time of the day. Definitely worth a visit!
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Photos: Heidi Jehle