Preparation info

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Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

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Put in a basin half a pound of flour, make a hole in the middle, add a pinch of salt, a little sugar, three eggs, a glass of rum (or brandy, or Grand Marnier, or curaçao); mix well and add warm water little by little, working the paste well till it is very smooth and the consistency of cream.

Put in a frying pan a small piece of butter. When it is getting brown, put in quickly a tablespoonful of batter, move the frying pan so that it covers the whole bottom (it should be as thin as possible) and cook both sides on a quick fire. Sprinkle with sugar, roll it and serve hot.