Difference between revisions of "Blaunche escrepes (recipe)"

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* White flour  
+
* White [[flour]]
* Egg whites  
+
* [[Egg]] whites  
* White wine  
+
* White [[wine]]
* pinch salt  
+
* pinch of salt  
 
* [[butter]] or oil  
 
* [[butter]] or oil  
* sugar  
+
* [[sugar]]
  
 
# Beat the egg whites until fluffy, and beat in enough flour to make a slightly thick batter.
 
# Beat the egg whites until fluffy, and beat in enough flour to make a slightly thick batter.

Revision as of 03:40, 25 July 2003

  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.