Crêpes in the manner of Tournai

First, you should provide yourself with a copper or brass pan holding a quart, the mouth of which should be no wider than the bottom, or only very little, and the sides of which should be four or three and a half fingers high. Item: put in salted butter, melt it, skim it and clean it and then pour into another pan, and leave all the salt behind. Add to it fresh fat as clean as can be. Then take eggs and fry them, and take the whites away from half of them and beat the remaining whites and all of the yolks, and then take a third or a quart of lukewarm white wine, and mix all of this together: then take the finest white wheaten flour that you can have, and beat everything together bit by bit, enough to tire out one or two people, and your paste should be neither thin nor thick, but such that it can gently run through a hole as big as a small finger; then put your butter and your fat on the fire together, as much of one as the other, until it boils, then take your paste and fill a bowl or big spoon of pierced wood and pour this into your fat, first in the middle of your pan, then turning it until the sides are filled; and keep beating your paste without ceasing so that you can make more crêpes. And for each crêpe that is in the pan you should lift it with a stick or skewer and turn it over to cook, then remove it, put on a plate, and start another; and remember to always be moving and beating the remaining paste without stopping.