French Pancakes
Put one egg, well beaten with a little salt, into a bowl; lay on the paste-board three heaped tablespoonfuls of flour; mix it by degrees in the bowl with milk till of the nice smooth consistency of thick cream, adding ½ liqueur glass of brandy, and place the mixture in a cool place for several hours. When ready to make the pancakes, put a little butter in the pan, and when melted throw in a tablespoonful of the mixture, which is sufficient for each pancake; then turn on the other side. Continue like this till the mixture is finished. Each pancake requires the separate bit of butter. Serve crisp and hot.
Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.
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