Hearty Kaiserschmarrn

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

For the filling:

  • 50 g butter for fryin
  • 250 g chanterelles
  • 100 g mushrooms
  • 100 g pumpkin meat
  • 1 chimney root, fresh, soft
  • 2 spring onion (s)
  • 1 pinch (s) salt
  • 2 stalks parsley

For the dough:

  • 250 g flour
  • 250 ml milk
  • 3 egg (s)
  • 1 pinch (s) salt
  • 50 g butter for fryin

For the set:

  • 2 tablespoon cranberries
Hearty Kaiserschmarrn
Hearty Kaiserschmarrn

Instructions

  1. First prepare the filling, which will then be added to the batter when frying.
  2. Wash the chanterelles and cut the mushrooms into small pieces. Peel the pumpkin and dice it too. Cut the chimney root into small cubes, depending on your preference, the pieces can also be larger. Chop the spring onion and parsley into small pieces.
  3. Pour the butter into a medium-sized pan and let it melt. Add the washed chanterelles. The chanterelles can be fresh, if it is not in season they can also come out of the jar. Add the chopped mushrooms, fresh or from the glass. Fry the mushrooms for approx. 2 minutes, stirring frequently. Add the sliced pumpkin to the mushrooms and mix everything well. Briefly continue to fry and then add the chimney root. Fry for another 2 minutes and season with a pinch of salt. Put the fried ingredients on a plate.
  4. Do not clean the pan, you will still need it including the roasting set for the dough.
  5. For the dough, sieve the flour into a bowl and add a pinch of salt. Add a little milk and stir everything with a wooden spoon or whisk. Add a little more milk and keep stirring. Repeat until it is a viscous dough. Then add the eggs and mix everything well. The dough shouldn`t be too runny, but also not too tough.
  6. Put the butter in the pan that has not been cleaned before and turn the stove on to the highest setting. When the butter has melted, add the batter. The dough should be about 2 - 3 cm thick, put the remaining dough aside for the next portion. Put half of the fried ingredients on the dough and mix everything very gently and gently. Sprinkle the parsley on top. Add a pinch of salt and let it set briefly (approx. 15 seconds). Cover with a lid and fry for about 3 - 4 minutes over medium heat. Remove the lid again and again and use a spatula to see what the bottom looks like. Simply lift it up a bit at one corner, very carefully. Also go around the pan with the spatula. Then put the lid back on and check again in 30 seconds. Repeat until it is golden brown at the bottom. This takes about 3 minutes in total, depending on the thickness.
  7. Now comes the hardest part, turning it, if possible in one piece. To do this, take 2 spatulas. Put the dough very carefully at the bottom and fix the dough at the top with the other. Then flip the pancake over with a quick but careful swing. Fry the second side for about 2 minutes.
  8. Use the two spatulas in the pan to cut the pancakes into small pieces.
  9. Put the pancakes on a plate and place a small portion of cranberries next to it.
  10. A cold and fresh beer goes well with it.

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