Kaiserschmarrn (imperial omelet) with raisins and lemon zest

The unusual name "Kaiserschmarrn" hides a Viennese dish of sweet pancake dough with milk. According to one of the legends, this dessert was prepared at the court of the Austrian emperor (Kaiser). A variant of the "imperial omelet" - with the addition of raisins and zest. This sweet dish can be served as a dessert or for breakfast. Unexpectedly tasty, I recommend!

Ingredients

• Eggs - 2 pcs.
• Milk - 160 ml
• Flour - 100 g
• Sugar - 1.5 tbsp. spoons
• Grated lemon zest - 0.5 tsp
• Butter - 1.5 tbsp. spoons
• Raisins - 20 g
• Salt - 1 pinch
• Powdered sugar (for serving) - 1 tsp

Directions

1. Divide the eggs into whites and yolks. Send the egg whites to a clean, dry bowl and beat until firm peaks with a mixer or whisk.
2. Send the yolks to another bowl. Pour flour, an incomplete tablespoon of sugar, salt and grated lemon zest in it.
3. Stir these ingredients with a whisk or mixer until crumbled.
4. Pour warm milk into a bowl with crumbs.
5. Mix everything again until smooth.
6. Put the whipped egg whites into the dough and add the raisins.
7. Stir gently to form a fluffy dough.
8. In a skillet, heat 0.5 tbsp. tablespoons of butter. Pour the dough into the skillet and cover. Fry the Austrian omelet over low heat for about 7-8 minutes, until golden brown.
9. Then turn over to the other side and continue to fry for another 3-4 minutes without a lid, also until golden brown.
10. First cut the finished omelet-pancake with a knife, marking the diamond pieces, and then divide them together with a wooden or silicone spatula.
11. Sprinkle with the remaining sugar and place the pieces of the remaining butter on top in random order.
12. Fry the kaiserschmarrn for a couple of minutes, stirring occasionally.
13. Transfer the dessert pieces to a plate and sprinkle with the powdered sugar.
14. Kaiserschmarrn (imperial omelet) is ready to serve.
15. Bon Appetit!