Wild Kaiserschmarrn (shredded pancakes)


for 4 persons
  • 125 g Bavaria blu tasty blue, crumbled
  • 320 g plain/all-purpose flour
  • 0.6 l Bergader alpine milk
  • 6 egg yolks
  • 6 egg whites
  • 40 g melted butter
  • salt, pepper, nutmeg
  • 1 tbsp chopped chives
  • 1 tbsp chopped parsley
  • 1 clove garlic
  • 80 g crème fraîche or quark
  • 400 g mushrooms (porcini, oyster or button mushrooms)
  • Preserved lingonberries
  • 120 g crispy bacon



Combine the flour with the milk, egg yolks, a pinch of salt, a little nutmeg and pepper and mix to a smooth batter. Beat the egg whites until stiff. Mix the crumbled Bavaria blu, crème fraîche, melted butter, fresh herbs and a little chopped garlic into the batter. Clean and slice the mushrooms. Fold the stiff egg whites into the batter. Drizzle a little rapeseed oil into a hot pan and pour in the batter. Fry until the underside is golden brown, turn over and once the second side is the same golden colour, shred the pancake with two forks and keep warm in the oven. With a little oil, briefly sauté the mushrooms over a high heat and season with salt and pepper. Mix the shredded pancakes (Kaiserschmarrn) with the fried mushrooms and bacon and serve with the lingonberries.

Enjoy your meal!