Cookit Homepage Cookit is published by e2bn

History Cookbook: Cryspez, Medieval Pancakes

This recipe is in categories Normans / Medieval, Desserts
About this recipe
Healthiness : (398 votes)
Difficulty:  3 out of 5 difficulty
Comments: The recipe is quite straight forward but the batter is deep fried in oil, which could be tricky. Care should be taken to avoid a burn or scald.
Preparation Time: 5-10 minutes
Cooking Time: 10-15 minutes
Number of servings: Makes 10-12 pancakes
Serving suggestions: Serve with fruit sauce to dip, try the rhubarb or plum ones on this site.
This is a vegetarian recipe

Pancakes were (and still are) served on Shrove Tuesday (Pancake Day), which marks the last day before Lent. Christians began fasting on Ash Wednesday and certain foods were forbidden throughout Lent. Eggs and milk were used up before Lent began, which is why we make pancakes on Shrove Tuesday.

The finished pancakes are a little like small, crispy doughnuts, with a wonderfully frilly shape. The batter puffs up in the hot oil. You need to work quickly to keep them crisp and serve them as soon as the last ones are cooked. They are quite rich and so are particularly nice dipped in a slightly sharp fruit sauce.

The only recipe we could find was American, so we have converted the measurements from cups for you to use.

  • 125 ml (1/2 cup) milk
  • 1/2 tsp yeast (granular)
  • 1 egg white
  • 70g (1/2 cup) flour
  • 2 tbsp/ 15ml spoons sugar
  • pinch salt
  • Measuring jug
  • Teaspoon
  • Cup
  • Tablespoon
  • Pan
  • Whisk
  • Frying pan
  • Kitchen roll
  • Dish
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Warm the milk a little and dissolve the yeast into it
  2. Beat the other ingredients together with a wire whisk
  3. Add the yeast mixture a little at a time, beating until smooth
  4. Deep fry a few spoonfuls at a time. Dribble the mixture into the hot oil, turn when browned and remove with a slotted spoon
  5. Drain on plenty of kitchen roll
  6. Place hot, drained pancakes into a dish and sprinkle well with sugar
  7. Serve hot
Cryspez, Medieval Pancakes - print view  Cryspez, Medieval Pancakes - print view

If you tried this recipe and liked it, tell us about it
There are 8 comments for this recipe.
Add a comment

Name: Pauline Kruyer 16th June 2019
I was under the impression that the only oil available during this period was imported and not readily available to the majority of people. So surely frying in animal fat would be more authentic.
Name: Ilovecooking 3rd June 2018
i have not tried this recipe yet but from all the positive comments i think that everyone in my class will love it
Name: Tigers Are Awesome 27th November 2015
View all comments, or Add a comment

Required fields are bold

Burns Night Crannachan
Toast the oatmeal in a frying pan on a high heat until lightly brownBlend the raspberries in a...