Instructions: 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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