Preparation info

  • 18

    • Difficulty


Appears in

A Feast Made for Laughter

A Feast Made for Laughter

By Craig Claiborne

Published 1982

  • About


  • 1 cup buckwheat or rye flour
  • ½ cup all-purpose flour
  • 2 eggs, separated
  • 4 teaspoons granular yeast
  • cups milk
  • Salt
  • 4 tablespoons heavy cream
  • 4 tablespoons chopped dill


    1. Combine the flours in a mixing bowl and add the egg yolk. Dissolve the yeast in the milk and add it, stirring with a wire whisk. Add salt to taste. Set in a warm place and let stand for about 2 hours, covered with a towel.
    2. When ready to cook, add the cream and chopped dill. Beat the egg white and fold it in. Cook in a crêpe pan as with ordinary crêpes.