Ingredients

  • 3 glasses milk
  • 2 glasses flour
  • 2–4 eggs
  • 1 glass jam or fruit purée
  • 1 egg
  • 4–6 rusks
  • 2–3 spoons butter

Method

Prepare large Crêpes and spread each crêpe with any kind of jam without syrup or with plum or apple purée. Roll up into a tube, dip in egg and rusk crumbs, and fry in butter. Or simply fold in quarters and fry. To serve, sprinkle with sugar.

The second frying may be omitted for Crêpes, provided the crêpes are well fried at the start so that they are lightly browned and not raw. Spread with jam or fruit purée, roll into a tube, heat, and serve covered with a sweet bechamel, made as follows: Cream thoroughly ½ spoon very fresh butter and ½ glass flour, dilute with 2 glasses cream or whole milk, boil several times, and sprinkle on 2–4 pieces fine sugar. For flavoring, add a little cinnamon, lemon zest, bitter almonds, or chocolate. Pour the sauce over the crêpes.

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