by Judy (Becker) Offen

Kaiserschmarren is a crepe-type batter, quite thin and fried in shortening–my grandmother used Crisco; I use canola oil.  I mix chopped apple into the batter and after it is fried on both sides (tilting the frying pan so batter covers the bottom) and cut into pieces, I like to sprinkle it with sugar or spread grape jelly on the pieces.  At least that is how it was fixed when I was growing up and the way I fix it today.  My husband likes to put a little butter on it.  We like it on Sunday nights.  Or other times during the week when I don’t know what else to fix!

I don’t know how long the batter would keep in the refrigerator but I think I would use it within a day or two at most.  This is my Grandmother’s recipe . . .

• 1 egg for each person (2 for man)
• dash of salt
• 1 cup of milk (more or less)
• 1 spoonful of sugar for each egg (she used a regular teaspoon–not a measuring teaspoon)
• 1 cup flour (more or less)
• 1 spoonful of baking powder
• 1 chopped apple (optional)

Beat the eggs, add salt and milk and mix (blend) thoroughly.  Add sugar, flour and baking powder and beat until smooth.  A chopped apple can be added or the batter can be fried plain.

Heat a frying pan over medium high heat and add enough shortening or oil to cover bottom (Don’t overdo the oil).  Pour some batter into the hot pan and tilt to cover the bottom.  Fry until lightly browned and turn over.  Cut into pieces and remove when browned and edges are crisp.  Do this for each batch.  Suggested toppings are sprinkled sugar and/or grape jelly.  Some people top the pieces with powdered sugar.  Enjoy!  (We like it plain but especially with the apple added.)

Love those “more or less” recipes!

[Edited by Rose Mary Keller Hughes, Recipe Coordinator]

Last updated: 12/15/2025