Obletjes (or "Oublies") (An Old-fashioned Recipe for Tea Cakes brought to the Cape by the French Refugees.)

Ingredients

• lb. Fine flour
• 4 Eggs
• 1 lb. Castor sugar
• 3 dessertspoonfuls Fine sifted cinnamon
• lb. Butter
• pint Wine

Instructions

1. Beat the butter to a cream and mix it with the sugar.
2. Add the eggs, whisked separately, then the wine, and lastly the flour, in which the cinnamon has been mixed.
3. If the batter is not quite thin enough to spread, add a little more wine.
4. Bake in an oublie-pan: put about a dessertspoonful on the pan, shut it tight, and hold it over the fire to brown on both sides. It will take 2 minutes.
5. Open the pan and roll the oublie as you would a pancake, while hot. The oublies ought to be very crisp and light, and as thin as a wafer.