The 1901 Cookbook Archive
No. 1639 — Crêpes with Fruit Purée or Jam
English historical translation of Molokhovets recipe No. 1639 from the 1901 Russian cookbook, retaining original methods and measures.
Make crêpes No. 1636, browned on one side. Spread the browned side thinly with jam without syrup, sweet fruit purée, marmalade or thick fruit preserves.
Fold into triangles or books, fry in butter on both sides and serve at once with sugar separately.
Alternatively roll into tubes, dip in beaten egg and rusks and fry in butter.
Allow one glass sweet purée of fresh, baked or dried apples, cherries, plums or prunes in addition to the basic crêpe ingredients.
Original source: Read Russian recipe No. 1639. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.