Schmarn

As the name says, Schmarn is a popular dessert in Germany and Austria. It's a fancy word for scrambled pancake dough. The recipe itself is crazy simple. It can be done within fifteen to twenty minutes.

Ingredients:

12-15 tbsp of thick flour

2 eggs

a glass of milk (2 dcl) - more or less, whichever you prefer

a pinch of salt

a tbsp of sugar

Method:

Crack the eggs into a bowl. Add a pinch of salt and a tablespoon of sugar and whisk it until it becomes fluffy. Add milk and 12-15 tablespoons of thick flour. It's the sort of flour you'd normally use for cakes. Whisk it and add more milk if necessary. The trick is to get the consistency that is thick enough, yet liquid enough to slide off your spoon easily.

Put enough oil to cover the entire bottom of the pan, but not so much that your Schmarn ends up deep frying. If you want to, you can add a teaspoon of butter (NOT margarine!). The oil has to be quite hot. Pour the content of the bowl onto the pan and wait for the bottom layer to harden, as you would do with a pancake. Then use a wooden or metal spoon to scramble the rest of the dough. Reduce heat if necessary and bake for fifteen minutes, or more, stirring occasionally, until you can no longer taste the dough.

Serve with your favorite jam or chocolate spread.

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