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*Schmorn*

3 large eggs
1/4 cup milk (actually, a 1/3 cup might be better)
1/4 cup flour
salt & pepper to taste.

Maple Syrup

Whisk all ingredients together until very smooth. The mixture
should have the consistency of heavy cream.

Add about a table spoon each of butter/oil to a largish fry pan
and let melt/heat up. About medium/high. If you don't have a
large fry pan you may have to make two batches. By large, I mean
about 10-12 inches across.

Pour mixture in all at once. As the sides start to set, push the
set parts into the center so that more of the liquid pours into
the "canal" and has a chance to set also. Cut/Push "openings" into
the batter to expose pan surface and swish the liquid into that so
it can set. etc....

When most of it has set and there is only a very little liquid left
(it should still be a "whole" piece the size of the pan at this
point) I cut it into four and flip each section over. I then wait
a few seconds and then start cutting up everything so that it
resembles scrambled eggs. The goal is to have small, thick (1/4
inch?), bite sized pieces when you're done. (The best tool for
this is a stiff spatula/egg flipper :-)

After its cut up, stir and cook it for a while. Don't be afraid
of over cooking it. I never have so far. You want it "browned"
somewhat. I eat it with maple surrup poured over top but have had
it with jam mixed in. Anything sweet would do, I imagine.

If you give this receipe a try, let me know how it turned out and
if you liked it. If you know if this IS called Schmorn or something
else, let me know too. Thanks.

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2 of 5 people found the following review helpful:
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yes, it is schmorn..., February 28, 2004 - 02:21 PM
Reviewer: wadham2000@hotmail.com from Austin, Texas, USA
My family's recipe uses about twice the flour, but our recipe is just an approximation that my great aunt put into writing about 40 years ago. My great, great grandmother's family brought this dish from the Rhine River Valley to Central Minnesota. This is basically a funnel cake batter; try pouring the batter in circles or whatever pattern you like in a frying pan with about 3/4 inch of neutral oil (e.g. grapeseed, canola). The hotter it cooks, the better. Flipping it will be more difficult than with a solid piece, but the batter cooks more evenly that way. Kids will also think it's neat. Try dusting with powdered sugar and garnish with strawberries. For a real German breakfast, eat your schmorn with cheese and sausage.

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1 of 1 people found the following review helpful:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)
Schmarrn, September 25, 2005 - 04:26 PM
Reviewer: Kathrin from Regensburg, Germany
It\'s called Schmarrn.

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