Cream Pancakes (Paris)

Ingredients

• the yolks of 3 eggs
• the whites of 2
• a small cup of cream
• a tablespoonful of sugar
• enough flour to make a batter
• butter the size of an egg

Method

1. 1

   Whisk yolks and whites separately, add cream, sugar, flour, and butter.

2. 2

   Fry in butter, roll up with apricot or plum jam filling.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 65. The excerpt below is the record exactly as published.

i tablespoonful of sugar, i ounce of raisins, and i ounce of chopped almonds. Then add the beaten whites, stir and fry on a griddle with 2 ounces of butter, either whole or in 3 parts. Let it brown ; when light, sift it with sugar and serve with pre- serves or hot vanilla or wine sauce. 19s With a Saucepan over the Sea SWISS ROLL OR BAKED PANCAKE. Mix ^ pound powdered sugar with the yolks of 4 eggs, beaten light, add }i pound of flour and the whites, beaten stiflT, Line a dish with oiled paper, sift sugar thickly inside, pour in the batter, sift more sugar on top, and bake about 7 minutes in a hot oven. Spread it with jam, roll it up and serve, hot or cold, cut into slices. CREAM PANCAKES. (Paris.) Whisk the yolks of 3 eggs and the whites of 2, separately, add a small cup of cream, a tablespoon- fill of sugar, and enough flour to make a batter, also butter the size of an egg

Cook this with the app: pantry check, scaling, and the assistant.