Crêpes à la Fromage

Cheese Pancakes

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 4 egg whites
  • 4 egg yolks
  • ½ teaspoon salt


  1. Beat whites until stiff yet creamy. Then with the same beaters (don’t wash them) beat the yolks until light. Add salt, flour, and cream cheese. Blend well and then add the crème.
  2. Fold in the beaten whites. Mix well. Melt a piece of clarified butter in a skillet. When it is hot, spoon batter into skillet to make 3-inch pancakes. Brown both sides. These pancake