[Sca-cooks] crepes

[Sharon Palmer]

>Stefan quoted and wrote:
>>The one from Le Menagier de Paris says:
><<< CREPES. Take flour and mix with eggs both yolks and whites, 
>but >throw out the germ... >>>
>>What does the "throw out the germ" mean here?
>
>Since I get the digest, someone's probably answered, but I think 
>it's the little firm, whitish bit that you find in the egg white. 
>It doesn't melt or go away and would make a small lumpy bit in an 
>otherwise flat crepe.
>

And consider they probably used fertilized eggs, not the 
un-fertilized ones that are usual now.  This is the bit that will 
grow into a chick.

Ranvaig