Eing'saets Mus (Saebrei)
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
all-purpose flour
|
|
| ½ | pint |
water
|
*
|
| 1 | x |
salt
to taste |
*
|
| 3 | tablespoons |
butter
for baking |
|
| 2 | tablespoons |
butter
for topping |
|
| 1 | each |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
all-purpose flour
|
|
| 237 | ml |
water
|
*
|
| 1 | x |
salt
to taste |
*
|
| 45 | ml |
butter
for baking |
|
| 3E+1 | ml |
butter
for topping |
|
| 1 | each |
onions
chopped |
|
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'.
