Blaunche escrepes (recipe): Difference between revisions

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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]]
* White [[flour]]
* [[Egg]] whites
* [[Egg]] whites
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# In a large frying pan, heat the oil or butter.
# In a large frying pan, heat the oil or butter.
# 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.
# 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.

[[category:recipes]]

Latest revision as of 22:54, 2 January 2005

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

  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.