Peel and chop the onion and garlic. Rinse the mushrooms and cut them into small pieces.
In a frying pan, foam butter, sauté onion, add garlic and mushrooms, season with salt and pepper, sauté until soft. Overcool, fold in chives. Preheat oven to 200 °C.
Mix flour, yolks and sour cream to a dough. Whip egg whites to egg whites, stir in. Rinse tomatoes, cut in half, remove seeds, cut off flesh.
Add the sauteed chanterelles – without liquid and the tomato pieces to the Schmarren mixture. Heat a little oil in a coated frying pan,
Pour the quantity in about 2 cm high and bake in the oven for about 8 minutes, remove, turn to the other side, add a little bit of butter and bake on the second side until golden.
Tear with two forks, sprinkle with a tiny bit of chives and bring to the table with Vogerlsalat.
marinated, this tastes exceptionally good.
Our tip: Fresh chives are much more aromatic than dried ones!
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