The Art of Cookery: Sweet pancakes - Italian Sweet pancakes from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines


CAKES & DESSERTS


Crespelle dolci
(Sweet pancakes)
  • Preparation time: 20 minutes.
  • Cooking time: 15 minutes.
  • 2 eggs
  • 125g plain flour
  • Salt
  • 250ml milk
  • 30g butter
  • Sugar
  • Cinnamon powder
  • A few fresh mint leaves
  • Icing sugar.

 
Beat the eggs in a bowl, add the sifted flour and pinch of salt and mix well. Slowly add the milk, the melted butter and tablespoon of sugar. Pour about four tablespoonfuls at a time into a greased, heavy-bottomed frying pan and fry on both sides. Fold the pancakes into four and put on serving plate; dust with icing sugar and cinnamon powder and decorate with the leaves of mint. You can also serve the pancakes with this delicious fruit sauce: over a medium heat gradually thicken half a kilo of mixed berries (blueberries, blackberries, blackcurrents, bilberries etc.) with a tablespoon of sugar and tablespoon of maraschino liqueur. Dissolve a little cornflour or starch in a few drops of water and add to the sauce. Leave to cool.
 
This recipe can be found in the manuscript of Cristoforo Messi Sburgo: "To make forty Florentine egg fritters, filled or empty".

 
 
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