The Stewpot Recipe Gallery
(From Le Menagier de Paris)
Take flour and mix with eggs both yolks and white, 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.
1/2 cup flour
2 large eggs
1/4 teaspoon salt
1/3 to 1/2 cup water
1/3 cup sweet wine (we used a cream sherry)
Place all the ingredients in a blender or food processor, and
mix and high speed for several minutes. Allow the batter to rest
for 30 minutes before proceeding.
Heat a crepe pan over low heat. Coat the pan lightly with
butter, as needed, and ladle a small amount of batter into the pan, turning
the pan to spread the batter thinly. If the batter is too thick,
add additional water. When the top of the crepe appears dry, slip
a knife or spatula under the edge, and then lift it with your fingers and
flip it over. Cook on the other side, and then fold in quarters and
move to a plate. Sprinkle with powdered sugar before serving.
Number of Servings
One 5" - 6" crepe.
Le Menagier de Paris, translated by Janet Hinson (1988), and available
in a manuscript collection from Duke Cariadoc of the Bow (also available