• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Eing'saets Mus (Saebrei)

  • Recipe Submitted by on

Category: German

 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


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.

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