|
| |
|
| What You Need: |
|
|
|
¾ oz yeast
3 eggs, separated
¾ pound sifted flour
2 tablespoon cream
½ pint milk
A pinch of salt
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Dissolve yeast in ½ pint milk and make dough with part of the flour; leave to prove in a warm place for 2 hours.
|
2. Add remaining flour, egg yolks, cream and salt to the dough and mix well to form a thickest batter.
|
3. Add stiffly beaten egg whites to the mixture and leave for ½ hour.
|
4. Fry pancakes in a small pan.
|
5. Spread with butter, sour cream, caviar or smoked fish and pile up.
|
|
|
|
|
|
|
|
