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Eing'saets Mus (Saebrei)

4 Servings
500 g flour (a generous lb)
1/2 l water (a pint)
1 salt,To Taste
3 T to 4 tb clarified butter for
- baking
2 T clarified butter for topping
1 onion,chopped

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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