Schwalm Schepperlinge

Summary

Ingredients

• 2 kg potato (s)
• 1 large onion (s)
• 150 grams flour
• 125 ml milk
• 20 g yeast
• 3 egg (s)
• 1 tablespoon salt

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Instructions

1. Make a dough from flour, milk, yeast and eggs and let rise a little.
2. Peel and grate the potatoes and onion. Drain briefly in the sieve.
3. Mix the potato and onion mixture with the batter and season with salt.
4. Spread 1 tablespoon of dough per Schepperling thinly into a pan or a baking tray coated with fat (originally with bacon) and bake the small cakes (biscuits) until golden brown on both sides.
5. (In the past, people used to paint greased oven lids and bake them on the stove top: hence the name Ooweplätz).
6. The Schepperlinge taste best warm. You coat them with a bacon and onion sauce and roll them up. Or you can brush them with butter and drink coffee with it.

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