[Sca-cooks] crepes

Johnna Holloway johnnae at mac.com
Sun Sep 19 07:10:07 PDT 2010

There are all sorts of recipes for them.

Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

CREPES. Take flour and mix with eggs both yolks and whites, but throw  
out the germ, and moisten with water, and add salt and wine, and beat  
together for a long time: then put some oil on the fire in a small  
iron skillet, or half oil and half fresh butter, and make it sizzle;  
and then have a bowl pierced with a hole about the size of your little  
finger, and then put some of the batter in the bowl beginning in the  
middle, and let it run out all around the pan; then put on a plate,  
and sprinkle powdered sugar on it. And let the iron or brass skillet  
hold three chopines, and the sides be half a finger tall, and let it  
be as broad at the bottom as at the top, neither more nor less; and  
for a reason.

The same book also contains a recipe for CREPES IN TOURNAY STYLE.

 From Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To make a Hungarian crepe. Take a dozen beaten eggs, and put them with  
white bread passed with a little cream well thick, and beat that with  
eggs, and make a crepe, when well cooked on two sides, sugar and  
cinnamon thereon.


You obviously didn't join the Society during the crepe heyday of the  
1970's when they were served at feasts.


On Sep 19, 2010, at 5:10 AM, Stefan li Rous wrote:
> What is a crepe? How does it differ from a pancake?

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