Blaunche escrepes (recipe): Difference between revisions
From Cunnan
Jump to navigationJump to search
No edit summary |
(No difference)
|
Revision as of 03:38, 25 July 2003
- White flour
- Egg whites
- White wine
- pinch salt
- butter or oil
- sugar
- Beat the egg whites until fluffy, and beat in enough flour to make a slightly thick batter.
- Beat in enough wine to thin the batter to a medium consistency, the same as for modern pancake batter. Add a pinch of salt.
- 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.