Summary

Ingredients

• 1 onion (s)
• 3 egg (s)
• 200 ml milk, low-fat
• 150 grams flour
• 2 large carrot (s)
• 1 teaspoon oil
• Salt and pepper, freshly ground
• 250 g low-fat quark
• some mineral water, (carbonated)
• salt and pepper
• garlic
• Herbs your choice (e.g. chives, parsley and dill)

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Instructions

1. Finely dice the onion. Peel the carrots and grate finely. Separate the eggs. Whisk the egg yolk and milk well, stir in the flour and season with salt and pepper. Beat the egg whites until stiff and carefully stir into the batter together with the grated carrots.
2. Heat 1 teaspoon of oil in a large pan and add the batter. Let it set over medium heat. Turn the pancakes after approx. 3-4 minutes (possibly adding a second teaspoon of oil) and fry for another 3 minutes.
3. In the meantime, stir the quark with a little mineral water until creamy and refine with the spices and herbs to taste.
4. Tear up the finished Schmarrn with two forks, arrange on two plates and serve with the herb quark.