Hearty Kaiserschmarrn

Ingredients for 2 servings:

• 50 g butter for frying
• 250 g chanterelles
• 100 g mushrooms
• 100 g pumpkin flesh
• 1 Kaminwurzn, fresh, soft
• 2 spring onions
• 1 pinch of salt
• 2 sprigs of parsley
• 250 g flour
• 250 ml milk
• 3 eggs
• 1 pinch of salt
• 50 g butter for frying
• 2 tbsp cranberries

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

the popular dessert hearty and salty

First, prepare the filling, which will then go into the batter while frying. Wash the chanterelles and chop the mushrooms. Peel the pumpkin and dice it finely. Cut the Kaminwurzn into small cubes; the pieces can be larger if desired. Chop the spring onion and parsley finely. Put the butter in a medium-sized pan and melt it. Add the washed chanterelles. The chanterelles can be fresh, but if they are out of season, they can also be from a jar. Add the finely chopped mushrooms, fresh or from a jar. Sauté the mushrooms for about 2 minutes, stirring frequently. Add the chopped pumpkin to the mushrooms and mix everything well. Continue frying briefly, then add the Kaminwurzn. Sauté for about another 2 minutes and season with a pinch of salt. Transfer the fried ingredients to a plate. Do not clean the pan; you will need it, including the pan juices, for the batter. For the dough, sift the flour into a bowl and add a pinch of salt. Add a little milk and mix everything with a wooden spoon or whisk. Add a little more milk and continue stirring. Repeat until you have a thick dough. Then add the eggs and mix everything well. The dough should be neither too runny nor too thick. Add the butter to the previously uncleaned pan and set the stove on high. Once the butter has melted, add the dough. The dough should be about 2-3 cm thick; set the remaining dough aside for the next portion. Pour half of the fried ingredients onto the dough and mix everything lightly and carefully. Sprinkle the parsley over the dough. Add a small pinch of salt and let it set briefly (about 15 seconds). Cover and cook for about 3-4 minutes over medium heat. Remove the lid every now and then and check the underside with a spatula to see what it looks like. Simply carefully lift up one corner a little. Go all the way around the pan with the spatula. Then put the lid back on and check again in 30 seconds. Repeat until the bottom is golden brown. This takes about 3 minutes in total, depending on the thickness. Now comes the hardest part: turning it over, in one piece if possible. Use two spatulas. Use one spatula to carefully add the batter to the bottom and the other to hold the batter on top. Then, with a quick but careful flick, flip the pancake. Cook the other side for about 2 minutes. Use the two spatulas to break up the Schmarrn into small pieces in the pan. Transfer the Schmarren to a plate and place a small portion of cranberries next to it. Accompany this with a cold, fresh beer.