Crêpes à la Russe (Russian-Style Pancakes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Composition C (crêpe batter)
- Crumbled biscuit
Instructions
- Soak crumbled biscuit in kümmel and fine Champagne.
- Add it to Composition C, in a quarter of the volume of the batter.
- Make the crêpes as usual.