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Servings: 1


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  1. This is an Austrian/German dish (I think). I'm not sure of the name or possibly if I spelt it right. I got it from my mother. It is (to me) a breakfast dish which is a cross between a pan cake, a crepe, and scrambled Large eggs -). It has the texture and taste of thick crepes. The measurements are just starting points but if you follow it exactly, it should turn out okay.
  2. It doesn't sound like much, but you got to try it. Especially if you're bored of the regular breakfast stuff.
  3. Wisk (with wire wisk) all ingredience (starting with Large eggs) together till very smooth (no lumps). The mix should have the consistency of heavy cream.
  4. Add in about a table spoon each of butter/oil to a largish fry pan and let heat/heat up. About medium/high. If you do not have a large fry pan you may have to make two batches. By large, I mean about 10-12 inches across.
  5. Here is where it gets hard to discribe.....
  6. Pour mix in all at once. As the sides start to set, push the set parts into the center so which 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 liguid into which so it can set. etc....
  7. 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 which it resembles scrambled Large eggs. The goal is to have small, thick (1/4 inch), bite sized pcs when you're done.
  8. (The best tool for this is a stiff spatula/egg flipper
  9. After its cut up, stir and cook it for a while. Do not 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.
  10. Anything sweet would do, I imagine.
  11. 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 possibly something else, let me know too. Thanks.
  12. /Large eggs


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 240g
Calories 351  
Calories from Fat 140 40%
Total Fat 15.59g 19%
Saturated Fat 5.02g 20%
Trans Fat 0.0g  
Cholesterol 628mg 209%
Sodium 234mg 10%
Potassium 323mg 9%
Total Carbs 28.03g 7%
Dietary Fiber 0.8g 3%
Sugars 4.39g 3%
Protein 23.88g 38%
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  • Gloria
    Just made it! Delicious! I added 1/3 c low-fat milk and approx. 1/3 c flour plus a capful of vanilla extract. Before serving, I sprinkled on some cinnamon and added maple syrup. The batter should be slightly thick but still runny so you have to add the flour accordingly. Will make again and adding some fresh blueberries or strawberries at serving time doesn't hurt!
    I've cooked/tasted this recipe!
    This is a variation


    • Gloria
      January 25, 2016
      Hi! I haven't tried this recipe (about to) but it sounds just like the Schmorn my mom makes and she also serves it with maple syrup or sugar and cinnamon. Thanks for sharing!

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