Melchermuas

Make a light roux with the flour and butter, salt lightly, pour in buttermilk and let it all boil down to a thick, firm porridge. In the meantime, heat the butter in another pan and add the finished muas and fry it like a pancake until the underside is brown and crispy. Then the muas is turned over (classically by swinging the pan, or else with a spatula) and browned on the other side in the same way. This process should be repeated several times until the muas has acquired a compact consistency. Before serving, drizzle with brown butter, sprinkle with a little powdered sugar to taste and serve hot in the pan.

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