For the pancakes

• 3 glasses milk
• 2 glasses, or ⅔ lb, flour
• 2–4 eggs
• 2 spoons butter

[For the pudding]

• ½ glass syrup
• 2 glasses cream
• 4–5 eggs
• ½ glass sugar

Prepare pancakes. After beating the egg whites [and folding them into the batter], fry the pancakes on both sides. Spread each one with any kind of syrup, roll into a tube, and cut into 3–4 pieces.

Grease a saucepan with butter, sprinkle with rusk crumbs, and arrange the pieces of pancake in the pan. Stir together 2 glasses cream, 4 egg yolks, and ¼ lb sugar. Fold in 4 beaten egg whites, pour the mixture over the pancakes, and bake in an oven that is not too hot.