For the Kaiserschmarren, mix eggs with milk and sugar and gently fold in the whole eggs (it should be a marbled batter).
Melt butter in a non-stick pan and pour in the batter and bake over medium heat.
When it is nice and golden on the bottom, flip, bake again until golden brown and tear with 2 forks.
Sprinkle with powdered sugar and finish baking. Serve the Kaiserschmarren with compote.
Alternatively to spelt flour, this Kaiserschmarren tastes of course also with normal wheat flour. If you like raisins, add a few more. Also cinnamon sugar, instead of plain sugar makes the Kaiserschmarren a delicious dish.