Recipe
Milk and butter are placed in a deep pot and heated over medium heat, and salt is added. While stirring continuously until boiling, flour is gradually incorporated into the milk. At this stage, the mixture is stirred constantly to prevent lumping and removed from the heat once it turns lightly golden. The mixture is then transferred to a pan, additional butter is added, and it is sautéed until the bottom becomes golden brown. Once browned, it is inverted onto a flat tray and served hot, topped with granulated sugar or honey.