For the guests of the ADLER Lodge RITTEN, Klaus Fink is a familiar face. He accompanies guests on hikes to explore the Renon, organises bowling tournaments in the garden in summer and curling matches on the Wolfsgruben lake in winter. Having been born and raised here, he is naturally a valuable source of information for anyone wanting to explore the many wonders of the high plateau.
But there is another reason why Klaus Fink is so popular. Nobody makes Kaiserschmarrn like him! Kaiserschmarrn - a kind of "scrambled" crêpe served with icing sugar and apple jam or compote - is considered the highlight of South Tyrolean desserts. In the early afternoon and several times a week, Klaus prepares it on the Lodge's sunny panoramic terrace. He serves it personally, still fresh and crispy from the pan on the plates. Your mouth is watering just looking at it. But Klaus is not only an expert on Kaiserschmarrn, his apple pancakes with vanilla sauce are also very popular, as are his Strauben, spiral-shaped cakes with blueberry jam.
Before they became part of bourgeois cuisine as desserts and were embellished with fruit, jam, cinnamon and icing sugar, these typical dishes were a 'poor food', cheap but hearty. Today they are loved by tourists and locals alike. Especially after an active day in the fresh mountain air, they are a delicacy that is impossible to resist.
Are you already looking forward to your next stay on the Renon? Then try this simple recipe for Kaiserschmarrn, which can be enjoyed both as a main dish and dessert.
Lorenza De Santis
Front Office Manager at the ADLER Lodge RITTEN
Kaiserschmarrn - Original recipe from South Tyrol
Ingredients for 4 people
150 g flour
200 ml milk
2 tablespoons of sugar
1 pinch of salt
1 teaspoon vanilla sugar
25 g butter
A handful of sultanas (to your own taste)
Preparation: approx. 20 minutes
Separate the egg whites from the yolks and beat the yolks together with 1 tablespoon of sugar with a whisk. Add the flour, milk and salt and mix. Add sultanas if desired. Heat the oil in a large frying pan. Pour in the batter to a maximum height of 3 to 4 cm and cover. Cook over a low heat until the Kaiserschmarrn is firm. Turn it over and finish cooking. "Scramble” the Kaiserschmarrn with a large spoon (or 2 forks), caramelise lightly with butter, sugar and vanilla sugar. Arrange on plates and sprinkle with powder sugar. Serve with blueberry jam, apple compote or plum compote - as you please.