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Cryspez, Medieval Pancakes
This recipe is in categories Normans / Medieval, Desserts,
About this recipe:
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.
Number of servings:
Makes 10-12 pancakes
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
Making and cooking it
- Warm the milk a little and dissolve the yeast into it
- Beat the other ingredients together with a wire whisk
- Add the yeast mixture a little at a time, beating until smooth
- Deep fry a few spoonfuls at a time. Dribble the mixture into the hot oil, turn when browned and remove with a slotted spoon
- Drain on plenty of kitchen roll
- Place hot, drained pancakes into a dish and sprinkle well with sugar
- Serve hot