Separate the eggs. Beat the egg whites with a little salt until stiff and set aside. Then beat the egg yolks with milk, a little salt and the beer until frothy and gradually add the flour. Carefully fold in the egg white, do not beat again.
Heat a good trick of butter in the pan, add a portion of batter, sprinkle in the currants and tear into pieces after they have thickened. Fry until golden brown, serve and sprinkle generously with powdered sugar on the plate. Homemade applesauce goes well with it.
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