The 1901 Cookbook Archive
No. 1640 — Crêpes with Sweet Béchamel
English historical translation of Molokhovets recipe No. 1640 from the 1901 Russian cookbook, retaining original methods and measures.
Make one-sided crêpes No. 1636 and fill with jam or marmalade. Roll into tubes, coat with egg and rusks, fry and arrange on a dish.
For sauce work one spoonful of very fresh butter with half a glass flour, dilute with two glasses cream or whole milk and boil thoroughly, several times.
Sieve if lumpy. Stir in half a glass fine sugar and flavour with cinnamon, lemon zest, ground bitter almonds or chocolate. Bring to the boil and pour over crêpes.
To provide
1 glass sweet fruit purée For béchamel: 1 spoonful butter and ½ glass flour | 2 glasses milk and ½ glass sugar Cinnamon, lemon zest chocolate or ⅛ pound sweet almonds |
Historical editorial note: Original flavours include bitter almonds; unprocessed bitter almonds should not be used.
Original source: Read Russian recipe No. 1640. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.