No. 1591 — Layered Crêpe Pie
English historical translation of Molokhovets recipe No. 1591 from the 1901 Russian cookbook, retaining original methods and measures.
Make crêpes No. 360 and fry both sides.
Mix three yolks with a heaped spoonful of grated sieved rye bread, a quarter glass sugar and half a teaspoon cinnamon. Fold in three whipped whites.
Spread a little filling on each crêpe, roll into a tube and arrange in a deep round earthenware dish.
Cream four or five more yolks with half a glass sugar, dilute with sour cream and fold in four or five whipped whites.
Pour over the rolled crêpes and bake about half an hour. Serve sugar separately.
To provide
For crêpes: 3 glasses milk, 2 glasses flour and 3 eggs Optional ½ spoonful butter ¼ Russian pound butter to fry the crêpes | 3 eggs and grated sieved bread Cinnamon and 1½ glasses sour cream 4–5 yolks and ¼ pound sugar |