The 1901 Cookbook Archive
No. 1653 — Baked Crêpe Roll Pie
English historical translation of Molokhovets recipe No. 1653 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare thin crêpes No. 1636 using whipped whites and brown on both sides. Brush with fruit syrup, roll each into a tube and cut into three or four pieces.
Butter and breadcrumb a saucepan and arrange the rolls inside.
Mix two glasses cream with four yolks and half a glass sugar, fold in four whipped whites and pour over the crêpes.
Bake in a moderately warm oven until the custard sets.
To provide
For crêpes: 3 glasses milk and 2 glasses flour, about ½ pound 2–3 eggs and 2 spoonfuls butter | 2–3 eggs and 2 spoonfuls butter 2 glasses cream and 4 eggs ½ glass sugar |
Historical editorial note: One ingredient line appears duplicated in the printed supply table.
Original source: Read Russian recipe No. 1653. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.