"Schmarrn" - an austrian/bavarian sweet main dish for all occasions
It looks approximately like this:
If you look up "Schmarrn" or "Schmarren" in a dictionary, you will find translations like stupidity, foolishness, nonsense.
The dish is loosely related to pancakes and is a heap of fried dough-bits. There are lots of local versions. In german/austrian restaurants you will get the upper-class version, the "Kaiserschmarrn". (Which is actually made with beaten egg-whites, but most of the time chefs simply use baking-soda.)
Here's a recipe for a commoner's version from rural areas.
For 2 people:
1. Mix in a bowl and stir into a dough:
- 250g flour (a bit less than 2 cups)
- 300 ml milk
- 1-2 tablespoons of semolina flour (makes the dough fluffier)
- 1 egg
- 1 pinch of salt
- 1 generous shot of olive-oil or a generous teaspoon of butter
2. Heat a large and deep pan to high heat, add oil, make sure the whole bottom is covered.
3. When the pan is hot, pour the whole dough into the pan. Fry for about 10 seconds, then start stirring like scrambled eggs. Make sure to scrape the dough off the bottom of the pan. Fry and stir for about 20-30 minutes. Over time, the dough will break down into smaller and smaller bits. Chop the bigger bits until they are no bigger than roughly inch-sized. Fry and stir. Halfway-through, lower heat to medium.
4. When the dough is almost done, add a generous teaspoon of butter and sprinkle with sugar. Fry a few more minutes.
5. Serve with powdered sugar or canned fruit or applesauce or honey or maple-syrup or whatever.
Warning: This has more calories than you are comfortable with.
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