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French Pancakes (Crepes a la Frangaise)
From The Swedish, French, American cook book, 1918
Serves 2
Sprinkle with sugar, and serve hot.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
484Calories
17 gProtein
61 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein17 g
Carbohydrates61 g
Fiber0 g
Sugars11 g
Total Fat20 g
Saturated Fat10 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol145 mg
Sodium5050 mg
Potassium423 mg
Calcium353 mg
Iron4.1 mg
Magnesium44 mg
Phosphorus429 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A98 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.5 mg
Folate112 mcg
Choline106 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 607. The excerpt below is the record exactly as published.
French Pancakes ( Crepes a la Frangaise ) One egg, one and a half cups milk, one cup flour, one teaspoon sugar, a pinch of salt, four tablespoons rich cream, half teaspoon Royal baking powder
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