Side Pannel
Eing'saets Mus (Saebrei)
Ingredients List
- 500 g Flour (a generous lb)
- 1/2 l Water (a pint)
- Salt to taste
- 3 tb To 4 tb clarified butter for
- -baking
- 2 tb 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 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.
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