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Wednesday, April 17, 2013

COFINA WITH A 14TH C CREPES RECIPE TOPS ON THE MEDIEVAL SPANISH CHEF'S LIST


Chef-Hat_Cartoon
Photo from: ecartoongrafix
dim of cofia, cap, cloth wrapped around the cook’s head to cover up all the hairs on his head in 15th C. Spain. It was the primitive stage of the toque (white chef’s hat). See cocinero. [Alonso Luengo. 1994:41; and Diccionario. 1958:I:569]

A 14th Century Twist to Crespes
with Stiff Egg Whites
Photo by: Lord-Williams
BATTER FOR CREPES ADAPTED FROM SENT SOVÍ CLXI QUI PARLA CON SE DEUEN FFER CRESPES DE PASTA E D'OUS, p 175-176

Ingredients

2 c flour
2 eggs with yolks and white separated
4 whole eggs
½ tsp salt
1 c milk perfumed with zest from ¼ lemon
lard to grease the frying pan or a rag dipped in olive oil for the same (the Spanish Medieval Chef uses butter which was not readily available in Spain in the Middle Ages)


Garnish

Powdered sugar

Preparation

A Devine Recipe
Photo by: Lord-Williams
Put the flour in a bowl. Add 2 eggs yolks and 4 whole eggs and salt. Beat the mixture. Add cold milk little by little taking care that no lumps form.

Beat the two leftover egg whites until stiff. When the batter is smooth, fold the egg whites into the mixture until smooth.

Warm a frying pan and add grease or oil. When warm, remove the pan from heat and pour in a thin layer of batter. Return the pan to the heat. When the batter begins to shrink, turn it over with a spatula. The result is a thin flat crêpe.

Sprinkle with powdered sugar and serve immediately.

This dish is presented at the end of the meal and like cheese, it is held in esteem to such a point that The Medieval Spanish Chef rates this out ten out number 10! 




2 comments:

  1. Thanks for sharing this delicious recipe crepe is my fav. breakfast I love to cook and eat :)

    ReplyDelete
  2. Thank you for taking the time and trouble to tell me this! I am glad you enjoyed. For me this recipe beats any crepe I have ever eaten!

    ReplyDelete