Fluffy Kipferlschmarrn
Stale croissants and rolls can be used to make a deliciously fluffy, golden-brown baked pyre. Sweet or savory? Main course or dessert? Kipferlschmarrn is a great recipe for using up leftovers.
People:For 6 persons
Cooking time:60 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Kipferlschmarrn
| 550 g | Shortbread croissants |
| 150 g | Bread roll |
| 50 g | Butter |
| 100 g | Onion, diced |
| 600 ml | Milk |
| 1 pinch | Salt |
| Some | Pepper |
| Some | Nutmeg |
| 3 | Eggs |
| 2 tbsp. | Parsley, chopped |
| 1 tsp. | Thyme, chopped |
Preparation steps
Prepare the dough mix
- Tear up the croissants and rolls and place in a bowl
- Melt the butter in a pan and sauté the onions without coloring for 2 minutes.
- Pour in the milk and bring to the boil over a medium heat.
- Season with salt, pepper and nutmeg, then leave to cool for 5 minutes.
- Pour the liquid over the croissant and breadcrumb mixture, mix well and leave to soak for 10 minutes.
Baking the Schmarrn
- Beat the eggs until frothy and fold into the croissant mixture together with the herbs.
- Grease a baking tin with butter and pour in the croissant mixture.
- Bake in the oven at 170°C for approx. 40 minutes.
TIP: The Schmarrn should be golden brown on top and nice and moist and fluffy on the inside.