Blaunche escrepes (recipe): Difference between revisions
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* White flour |
* White [[flour]] |
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* Egg whites |
* [[Egg]] whites |
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* White wine |
* White [[wine]] |
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* pinch salt |
* pinch of salt |
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* [[butter]] or oil |
* [[butter]] or oil |
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* sugar |
* [[sugar]] |
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# 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. |
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Revision as of 03:40, 25 July 2003
- 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.
