The 1901 Cookbook Archive
No. 1636 — Basic Thin Crêpes (Blinchiki)
English historical translation of Molokhovets recipe No. 1636 from the 1901 Russian cookbook, retaining original methods and measures.
Cream two yolks with half a teaspoon each of salt and sugar and half a spoonful soft butter.
Gradually stir in three glasses milk, then pour the mixture a little at a time into two glasses flour, stirring until perfectly smooth. Strain if necessary.
Fold in two whipped whites and fry thin crêpes on one side only, as described in the general note.
The batch makes about twenty. The same crêpes can be made with water, omitting eggs and butter.
To provide
- 3 glasses milk, or 1 ordinary bottle
- 2 glasses flour and 2 eggs
- ½ spoonful butter, ¼ pound unsalted bacon
- ¼ pound butter
- ½ teaspoon salt and ½ teaspoon sugar
Original source: Read Russian recipe No. 1636. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.