Eing'saets mus (saebrei)

4 servings

Ingredients

Quantity Ingredient
500 grams Flour (a generous lb)
½ litre Water (a pint)
Salt to taste
3 tablespoons To 4 tb clarified butter for baking
2 tablespoons Clarified butter for topping
1 Onion, chopped

Directions

From the Allgaeu area.

From grandmother's more thrifty times; rarely encountered today.

In a skillet, melt the clarified butter, then add the flour.

Gradually add enough water to obtain a viscous batter. Cook the batter in the skillet until the top is done. The bottom will form a crust, the so-called 'Schuepet'. In a separate skillet, brown the onion in the remaining clarified butter. Pour the onion and fat over the 'Saebrei'. This used to be served with a glass of milk.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

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