Home › The World's Kitchen › Crisp Swiss Pancakes or Crostri

Crisp Swiss Pancakes or Crostri

Place in a saucepan one and a half gills good, rich milk, one and a half ounces lump sugar, four ounces good butter, a saltspoon salt and teaspoon vanilla essence. Place pan on fire, thoroughly heat without boiling and transfer to a China basin. Beat up two eggs in a bowl, add to milk, stir well with spatula, then mix in little by little one and a half pounds sifted flour and two saltspoons baking powder, briskly and continually stirring while adding. Place paste on a well-cleaned board, sharply knead for ten minutes, replace in bowl and let stand for thirty-five minutes. Divide batter into eighteen equal parts, give ball-shaped forms, with a pastry roller, roll out as thin and round as possible on a lightly floured table and let stand for fifteen minutes more.

Place in a large frying pan one pound leaf lard, four ounces butter, and when butter is thoroughly hot place in one beside another as many cakes as pan can hold and fry to a nice golden colour. Lift up with a skimmer, place on a cloth to thoroughly drain, prepare balance in exactly same way, sprinkle a little powdered sugar over and serve.

N.B. These excellent crostri will keep in perfect condition for several days. Place what is left over in a tin and keep in moderate temperature.