Eing'saets Mus (Saebrei)

Directions

In a skillet, melt the 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'.