It's made from a mixture of rye flour, bread flour ... author of the cookbook Classic German Cooking, "very easy to prepare." It's a savory egg and milk custard cut into small shapes and served ...

then add the milk and sugar and heat until tepid. Pour the mixture into a jug and add the yeast. Leave to rest for 8-10 minutes. Stir the salt and the eggs into the yeast mixture. Place the flour ...

Pour the melted butter in a 9 x 13 inch baking pan. In a blender, combine the eggs, milk, flour, salt, and vanilla. Blend until well combined, scraping the sides as needed. Pour the mixture into ...

Add the eggs and beat until smooth. Sift in the flour, baking powder and salt and mix well. Slowly add the milk, mixing well after each addition, until you have a smooth batter. Transfer the ...