The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

Welsh Crepes (Ffrois)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup all-purpose flour pinch of salt 3 eggs
1-3/4 cups milk salad or peanut oil for pan-frying, or use Crisco 6 tablespoons dried currants
1/2 cup sugar juice of 2 lemons



1 Put the flour, salt, eggs, and milk in a bowl and beat at medium speed until blended. The mixture will be a thin batter.
2 Prepare a SilverStone-lined pan of desired size by melting a small amount of oil or Crisco to cover the bottom (the fat should be hot). Pour a scant 3 tablespoons of batter into the pan, tripping it so that it coats the bottom. Sprinkle all over with 1/2 tablespoon currants. Cook the first side until it is a golden brown. Turn the crepe out onto a large plate, sprinkle with sugar and lemon juice, and roll up. Crepes can also be piled up and sliced in portions like a cake. Continue with remaining batter. Keep crepes warm in a 200 F. oven.
3 This recipe will make a dozen or more.

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