Bavesen says the South German. Povesen the Austrian. The others know that it is about filled slices of white bread.
Pour milk over the slices of white bread. Soak lightly. Spread 4 slices with pear puree. Put the other slices on top. Mix baking powder, salt, flour, eggs and milk to a thick batter. Turn bavese in it to the other side. Fry in heated butter until golden brown. Spread with red currant jam. Place two pear halves on each. Garnish with remaining jam.
min Preparation: 15 min. When to serve:
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