Blaunche escrepes (recipe)

This recipe was found in Manuscript B.L. Additional 32085.

Original text

Blaunche escrepes. E une autre viaunde, ke ad a noun blaunche escrepes. Pernez fleur demeyne e blaunc de l'oef, e festes bature, ne mye trop espesse, e metez du [vin]; pus pernez une esquele e festes un pertuz parmy; e puys pernez bure, ou oile, ou gresse; e puys metez vos quartres deis dedenez la bature pur hastir; e puys pernez cel bature e metez de dunz une esquele, e festes culer parmy cel pertuz dedenz la gresse; e puys festes une escrepe, e puys une autre, e metez vostre dei denz le pertuz de l'esquele; e puys jettez sucre desus les crespes, e dressez celes escrespes od les poumes de oranges.

Modern Recipe

• White flour
• Egg whites
• White wine
• pinch of salt
• butter or oil
• sugar

1. Beat the egg whites until fluffy, and beat in enough flour to make a slightly thick batter.
2. Beat in enough wine to thin the batter to a medium consistency, the same as for modern pancake batter. Add a pinch of salt.
3. In a large frying pan, heat the oil or butter.
4. Drop a ladle-full of the batter into the hot pan and cook as you do with pancakes, cooking both sides. Be careful that they stay as white as possible, as with crepes.