Flans de Crepes aux Epinar

Ingredients

• 1/2 lb. cooked spinach
• 2 yolks of eggs
• 1 tablespoonful cream
• 1 white of egg
• bread-crumbs
• 1/2 pint pancake batter
• 2 oz. butter
• 10 small rashers bacon
• salt
• pepper
• nutmeg
• pinch of sugar

Method

1. 1

   Put spinach through a sieve, heat with cream and stock until hot.

2. 2

   Stir in yolks, season with pepper, salt, nutmeg, and sugar.

3. 3

   Let cool.

4. 4

   Prepare thin pancakes, spread spinach on one side, stamp out rounds, dip in beaten egg white, crumb, and fry until golden.

5. 5

   Drain, dish up, place bacon on each side, garnish with fried parsley, and serve with tomato or piquante sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 503. The excerpt below is the record exactly as published.

Flans de Crepes aux Fpinards. — £ lb. cooked spinach, 2 yolks of eggs, 1 tablespoonful cream, 1 white of egg , bread-crumbs, f pint pancake batter, 2 oz. butter, 10 small rashers bacon, salt, pepper, nutmeg, pinch of sugar

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