Ingredients

  • 5 eggs
  • ¾ glass flour
  • ½ glass cream
  • ¾–1 glass jam
  • lb butter
  • ¼ lb sugar

Method

  • Cool glass melted butter and beat until white. Beat in 3 egg yolks and sprinkle on 4–5 pieces sugar and nearly 1 glass flour. Stir until smooth and gradually add 1⅛ glass cream and some salt. Mix and add 6 beaten egg whites. Heat a skillet until it is very hot. Pour on 1 teaspoon melted butter and then about 2 spoons batter, so that the pancakes are thicker than ordinary crepes and thinner than Russian pancakes. Bake in the oven on coals and next to flaming coals. When the pancakes have cooked, spread them with jam and transfer them to a saucepan greased with butter. Bake for about 10 minutes. To serve, turn out onto a platter and pour on sabayon or any kind of sweet sauce or syrup. Or cover with a meringue made from 4 egg whites and lb sugar and bake for about 10 minutes.
  • These pancakes are cooked the same way, but use a different proportion of ingredients. Beat 5 egg yolks until white with ½ glass sugar and pour in almost ½ glass cream. Add a little lemon zest and ¾ glass dry, sieved flour. Mix until smooth and add 5 beaten egg whites. Place the bowl with this batter in cold water so that the whites do not fall and bake the pancakes as indicated above.

Pour on sabayon or sweet sauce, cover with meringue, or sprinkle with sugar and cinnamon and pour on syrup.

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