Stir the flour, milk and salt into a smooth batter. Stir in the egg yolks, beat the egg whites with 1 tbsp sugar until stiff and fold into the mixture.
Heat the oil in a large frying pan and pour in the Schmarrn dough. Bake until golden on the underside, then turn over and cover with a lid. Bake until done.
Tear the Schmarren into pieces with 2 forks, lightly caramelise with butter, sugar and vanilla sugar.
Arrange on hot plates, sprinkle with icing sugar.
Serve with homemade cranberry jam.
Our tip
You can also add a handful of sultanas to the Schmarrn dough.
The Kaiserschmarren can also be served with apple compote or plum compote.
Recipe by: Andrea Steck Restaurant Brünnl Quadrato/Parcines.