The 1901 Cookbook Archive
No. 1641 — Crêpes with Sabayon
English historical translation of Molokhovets recipe No. 1641 from the 1901 Russian cookbook, retaining original methods and measures.
Make crêpes No. 1636 and cut into strips one and a half vershoks wide.
Melt one and a half Russian pounds butter, let settle, strain and boil again. Fry crêpe strips until browned and drain on absorbent paper.
Transfer to a small saucepan, scatter with sugar and cinnamon and warm briefly in the oven.
Turn onto a dish and cover with sabayon (cited in the method as No. 358, but in the ingredient list as No. 490), or rum sauce No. 494.
To provide
- Crêpe ingredients as in No. 1636
- 1 teaspoon cinnamon
- ½ glass sugar and ½ pound butter
- Sabayon No. 490
- Or sauce No. 494
Historical editorial note: The method mentions 1½ pounds butter while the ingredient list gives ½ pound.
Original source: Read Russian recipe No. 1641. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.