For the roux, heat the fat, add flour, roast a little bit. Extinguish with the fresh must, boil down to a creamy consistency, add sugar. Finally, add the finely chopped pancakes.
It is important that the sweet must has not yet started to ferment, “zapfenraess” it is no longer suitable for must soup.
Tip: Always use an aromatic ham, this will give your dish a wonderful touch!
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