Goat's milk – herb – Schmarrn

Ingredients for 2 servings:

• 3 eggs
• ½ liter of milk (goat’s milk)
• 150 g flour
• 1 bunch of parsley
• 1 bunch of basil
• ½ chili pepper(s), dried, chopped
• Salt and pepper from the mill
• 1 tbsp oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

hearty Schmarren

First, beat the eggs and milk in a mixing bowl with a whisk until light and fluffy, gradually adding the flour until you have a slightly runny batter, like pancakes. Then chop the herbs and stir them in with the remaining spices. You can be creative here, or, if you’re making the Schmarren as a side dish, adjust the seasoning to suit the main course. Heat a non-stick pan with a little oil (medium heat) and then pour in the batter. Wait until the bottom is lightly browned; ideally, the batter will have set a little on the surface and you can tear it up and turn it over using two spatulas. Let it rest for a moment, and it’s done. This Schmarren is perfect as a side dish to fish or meat, or as a main course. If you can’t get goat’s milk, cow’s milk will work too.