FRIJE

Instructions

• 1.   Bring the milk to a boil with salt and sugar (optional), then sprinkle in the semolina. Thicken over low heat while stirring.
• 2.   Remove from heat and pour into a large dish (or onto a baking sheet) lined with parchment paper.
• 3.   Let it cool slightly, then cut into 5 cm by 5 cm squares (or diamonds, triangles, crumbled, or even using cookie cutters if you prefer).
• 4.   Brown these squares in butter in a hot frying pan. (traditionally, they are fried in a mixture of butter and neutral oil)
  Optional: children love to sprinkle them with a mixture of sugar and cinnamon.
• 5.   In Alsace, Griesknepfle are traditionally enjoyed in the evening. They are served after soup with a green salad and/or applesauce, pear sauce, or plum compote.
  (or as a side dish for lunch with meat).

Notes & Suggestions

• I really like using a liter of milk in which I have previously let a vanilla pod infuse for several hours, even (especially!) for a version without sugar.
  
  THERE ARE SEVERAL VARIATIONS:
  - a richer version, which involves adding 50g of butter to the milk and a yolk at the end of cooking (before spreading on the baking sheet)
  - a simpler version, which involves cooking and stirring until the mixture comes away from the sides of the pan (while still remaining soft) and serving directly with compote (without cutting and browning)
  - a more technical version, which involves shaping quenelles (instead of squares), which are dipped in melted butter and even fried.

Nutritional information *