Spicy Kaiserschmarren with herb quark dip

Ingredients for 4 servings:

• 150 g leek
• 150 g carrot(s)
• 4 eggs
• 1 salt and pepper
• 1 pinch(s) nutmeg
• 250 g flour
• 1 pinch of baking powder
• 450 ml milk
• 1 tbsp butter
• 1 tbsp oil
• 200 g quark 20%
• 50 g natural yogurt
• 1 dashes lemon juice
• salt and pepper
• 2 garlic cloves
• Herbs, chopped (parsley, chives)

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

vegetarian

First, for the Kaiserschmarrn, clean, wash, and finely slice the leek. Clean, wash, and coarsely grate the carrots. Separate the eggs. Whisk together the egg yolks, salt, pepper, and nutmeg using a hand mixer. Stir in the milk. Mix the flour and baking powder and stir in. Let the batter rest for about 10 minutes. For the dip, mix the quark and yogurt, peel and chop the garlic, and add to the mixture. Season the dip with salt, pepper, and lemon juice, and fold in the herbs. Stir the carrots and leek into the batter. Beat the egg whites until stiff and fold into the batter. Add the oil and butter to the pan and heat. Then add the batter to the frying fat and fry over medium heat until golden brown. Quarter the Kaiserschmarrn, turn over, and fry the other side until golden brown. Tear the Kaiserschmarrn into pieces and serve with the herb dip.