Pate a Crepes

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

The following are very good recipes for batter for French pancakes. The batter should be made several hours before using and kept in a cool place.

(1) Take half a pound of flour, put it in a basin, make a hole in the middle and add, in succession, one egg, two teaspoonfuls of sugar, a pinch of salt, a liqueur-glassful of rum and one ounce of melted butter. Mix well and add warm water till the batter has the consistency of thin cream. See that it is very smooth.

(2) Put in a basin half a pound of flour, and add in the same manner a pinch of salt, a little sugar, three eggs, a glass of brandy and a little olive oil. Mix well and add warm water to obtain the right consistency.

The first recipe can also be used for all sorts of fritters, omitting the sugar if you want to make vegetable fritters.