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Apple Kiaserschmarren with Veuve Clicquot Yellow Label

Veuve Clicquot gave carte blanche to a group of ‘New Makers’ to create bold new food pairings for their champagne. Stefano Cavada (@stefanocavada) has created this recipe which pairs perfectly with Veuve Clicquot Yellow Label. It is said that Kiaserschmarren originates from a failed recipe, prepared by the Austrian Emperor, Franz Joseph I and who, despite his mistake, ended up liking it very much. The best part of this sweet pancake is that it is split into pieces, so success is always guaranteed.
They are best served on a large dish with with a side of lingonberry preserves so guests can help themselves and share the Kaiserschmarren.


Serves 4 people

  • 6 eggs
  • 150g 00 flour (plain flour)
  • 180 mL milk
  • 1 tbs vinalla extract
  • 1 tbs grappa or rum
  • Salt
  • 40g sugar
  • 200g apples cut into pieces
  • Clarified butter
  • Cane sugar
  • Icing sugar
  • Lingonberry jam


Separate the egg yolks from the egg whites. To the yolks, add the flour, milk, vanilla extract, grappa, pinch of salt and whisk until a smooth and homogeneous mixture is obtained.

Whisk the egg whites until they form soft peaks, add the sugar and whisk for a few minutes more until the sugar is completely dissolved.

Fold the egg whites into the yolk batter using a spatula, mixing from the bottom upwards. Heat a large non-stick skillet and melt two knobs of clarified butter. Pour half of the batter into the skillet and sprinkle the apple pieces on top. Cover with a lid and cook for one minute.

When the Kaiserschmarren is cooked on the bottom, cut it in half with two spatulas and turn it upside down.

Cook for another minute and use the two spatulas again to cut it into irregular bite-size pieces. Repeat the same process with the other half of the batter.

Dust with a little cane sugar and cook for another 10 seconds, mixing continuously. Serve the Kaiserschmarren hot, dusted with confectioners' sugar, and with a side of lingonberry jam.