April 11, 2013

Schmarrn with cheese and herbs

I bet many of you love Kaiserschmarrn that delicious sweet treat from Austria. Some of you might go for it with raisins others without. Prefer it with loads of extra icing sugar or apricot jam, no matter, it is always a delight. Altough traditionally it is served with the so Zwetschkenröster which is a compote made of plums. Well, today I am here with a savoury version prepared with cheese and herbs. As ramps are in season right now, you might like to add some. In my case I used chives and chervil and served it topped with garden cress.

for 2 persons

3 eggs
100 g flour
100 g cheese (use your favourite)
250 ml milk
3 tablespoons finely sliced chives
1/2 bunch of chervil

1 tablespoon butter
garden cress for serving

Preheat the oven to 180°C. Seperate eggs, finely grate cheese. Whisk egg yolks together with flour, milk, cheese and then add chopped chive and chervil leaves. Beat egg white with a pinch of salt until stiff, then fold it into the better. Season with salt and pepper.

Melt butter over low heat in a 24-26 cm saucepan, pour batter into it and bake in the oven for 10-15 minutes. Serve cut intho chunks and sprinkled with fresh garden cress.
Recipe originally published in the Kifőztük magazin April 2013 issue.

1 comment:

Rosa's Yummy Yums said...

Your savory Kaiserschwarm looks and sounds wonderful! A great idea.



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