Crepes (Pancakes) Floreine Sauce

Ingredients

• a cup of sifted flour
• a pinch of salt
• a dessert spoon of sugar
• four whole eggs
• a tablespoon of brandy
• a tablespoon of olive oil
• a teaspoon of orange-flower water
• milk enough to make it of the right consistency

Method

1. 1

   Make a batter with the ingredients, beat hard, and let stand for an hour.

2. 2

   Grease a pan, pour in batter to cover the bottom, brown on both sides, sprinkle with sugar, and roll.

3. 3

   Pour over maraschino and brandy, sprinkle with sugar, set on fire, and baste until the spirit burns out.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 67. The excerpt below is the record exactly as published.

CREPES (PANCAKES) FLOREINE SAUCE- FRENCH Make a batter, about as thick as cream, of a cup of sifted flour, a pinch of salt, a dessert spoon of sugar, four whole eggs, a tablespoon each of brandy and olive oil, a teaspoon of orange-flower water and milk enough to make it of the right consistency. Beat very hard, then stand aside for an hour. Barely cover the bottom of a hot, greased, six-inch pan with the batter, brown on both sides, remove to a hot plate, sprinkle with sugar, and roll. When all are cooked pour over a wine glass each of maraschino and French brandy ; sprinkle well with sugar, set on fire, and baste the cakes until the spirit burns out. 438. CREPES OEUILLETS— FRENCH Boil a large beet until tender, peel and rub through a sieve into a bowl. Add the beaten yolks of four eggs, three tablespoons of thick cream, one tablespoon each of sugar and brandy, and enough flour to make a thin batter — about two tablespoons. Beat with an egg-beater for five minutes; then pour enough in a buttered omelette pan barely to cover the bottom and proceed as in No. 437. PANCAKES, FRITTERS, DUMPLINGS 123 439. NALESNEKY— RUSSIAN PANCAKE Beat well the yolks of three eggs. Add half a cup of milk, the same of water, a cup of sifted flour, a pinch of salt, and beat well. Fold in the whites beaten stiff. The batter must be very thin. Grease a hot omelette pan with butter ; cover the bottom with a spoonful of the batter, brown on both sides, spread writh jelly and fold in half, and then again making a wedge-shaped cake. It is well to use two pans, tossing the cakes from one to the other in- stead of turning. Serve with sugar. 440. PUFFER, POTATO PANCAKES— GERMAN Peel and grate two cups of raw potatoes and drain. Add to the pulp two well-beaten eggs, half a teaspoon of salt, two tablespoons of flour and a grated onion. Beat well, drop from the spoon on a very hot griddle with plenty of grease and fry until brown. 441. SPANISH PANCAKES Beat three eggs until thick ; add alternately four table- spoons of flour and a cup or more of milk, to make a thin batter. Fry by the spoonful in a greased pan and remove to a hot plate wrhen brown, covering each cake with a little thick syrup made by boiling a pound of sugar, a cup of water and a few sticks of cinnamon until as thick as honey. 442. TORTILLA— MEXICAN PANCAKE Mix a cup of flour with one of white cornmeal and a good pinch of salt. Rub in a tablespoon of lard and just enough water to make a stiff dough. Pinch off pieces as large as an egg and roll into circles about seven inches across. Bake on top of the stove, turning frequently, until done, but do not brown them. The true tortilla is prepared from dried corn soaked in lye and then ground in a metate. 443. BEIGNETS DE QUATRE NATIONS— FRENCH Core, peel and slice three large apples and soak in two tablespoons of brandy and two of sugar for half an hour. Drain, dip each piece in peach or apricot jam, then in bat- ter (No. 446). and fry in deep boiling fat. Drain, sprinkle with sugar and serve with any good sauce. 124 PANCAKES, FRITTERS, DUMPLINGS 444. BUNUELOS— MEXICAN Bring to a boil a cup of water and a teaspoon of butter. Sift a cup of flour with a teaspoon of baking powder and stir it into the water. Add two tablespoons of butter and stir until smooth. Remove from fire and add three well- beaten eggs. Beat hard until a little cool ; then knead until it is a smooth dough. Drop large tablespoons of it into boiling fat, a few at a time. When golden brown, drain on paper. Serve either with powdered sugar or with a rich syrup flavored with cinnamon poured over them. 445. CROSTI— ITALIAN Cream two tablespoons of butter with a cup of sugar and stir in three beaten eggs. Add half a cup of water and enough flour to make rather a stiff paste. Divide in four parts and roll each part out as thin as paper. Cut in dia- monds and fry in deep fat. Drain and sprinkle with pow- dered sugar. 446. FRITTER BATTER Pour a tablespoon of olive oil

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