1201 Pannequets

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


As a variation, savoury Pannequets may be served as a hot Hors-d’oeuvre. The pancake mixture used is the ordinary one without sugar or flavouring and the pancakes are made in the usual way. They are then coated with any suitable mixture used for Bouchées, Croquettes, Purées etc., then rolled up, the ends trimmed straight, cut into diamond-shaped pieces, at which point their correct description becomes Pannequets. Serve arranged on a serviette.