Piquant Kaiserschmarrn

Name: Piquant Kaiserschmarrn
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Carrots; 200 g Leeks (leek); 4 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 250 g Flour; 1 knife tip Baking Powder; 350 ml Milk; 250 g Schmand; 1 TABLESPOON freeze-dried parsley and chives; 75 g Diced bacon; 1 TABLESPOON clarified butter; 25 g Pumpkin seeds

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Carrots
200 g Leeks (leek)
4 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
250 g Flour
1 knife tip Baking Powder
350 ml Milk
250 g Schmand
1 TABLESPOON freeze-dried parsley and chives
75 g Diced bacon
1 TABLESPOON clarified butter
25 g Pumpkin seeds

Directions

1
Clean, wash and roughly grate the carrots. Clean, wash and cut leek into fine rings. Separate eggs. Mix egg yolks, salt, pepper and nutmeg with the whisk of the hand mixer.
2
Mix flour and baking powder, sieve on top and stir in. Add milk and stir in. Let the dough swell for about 15 minutes. In the meantime mix sour cream, parsley and chives. Season with salt and pepper.
3
Drain the bacon in a pan (28 cm Ø) and remove. Put clarified butter into the bacon fat and heat it up. Add leek and sauté while turning, remove. Let it cool down a little.
4
Put 1 tablespoon each of leek and bacon aside. Mix the rest of the leek, bacon, carrots and pumpkin seeds (except 1 teaspoon for decoration) into the dough. Beat the egg whites until stiff and fold into the dough in portions.
5
Put half of the dough into the hot frying fat and fry at medium heat until golden brown. Quarter it, turn it with a spatula and fry it from the second side also until golden brown. Pluck into pieces with two forks, keep warm.
6
Process the remaining dough in the same way. Serve the Schmarrn in a pan with bacon, leek, pumpkin seeds and pepper sprinkled to the side. Serve sour cream separately.