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To Make A Hungarian Crepe


This is an excerpt 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.

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