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Goutte Housekeeping
a column on medieval cookery

Sugar crepes

Wulfric of Creigull

This is really tasty and makes a decadent Sunday morning breakfast at an event.

The best pancake (Sugar crepes)

To make the best pancake, take two or three eggs, and break them into a dish, and beat them well; then add unto them a pretty quantity of fair running water, and beat all well together; then put in cloves, mace, cinnamon, and nutmeg, and season it with salt: which done, make it thick as you think good with fine wheat flour; then fry the cakes as thin as may be with sweet butter, or sweet seam, and make them brown, and so serve them up with sugar strewed upon them. There be some which mix pancakes with new milk or cream, but that makes them tough, cloying, and not crisp, pleasant and savoury as running water. (The English Huswife 1615)

Beat eggs and water until frothy. Stir in spices. Mix in flour and beat until smooth.

Melt small amount of butter in 8" skillet (an omelet or crepe pan works best). Pour 1/4 cup of batter in to cover bottom of skillet; rotate skillet to spread batter thinly and evenly. Cover over medium heat for 2 3 minutes per side, until browned. Remove and cast 1/2 t sugar. Serve warm.

Makes approximately one dozen.

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