Crespes Petites & Pipes Farce

Crespes petites - R. 202
For small crepes you should beat the yolks and whites together wwith flour, and it should be a little thicker than the batter for the large crepes. Keep a low fire going until the grease is hot; get a wooden bowl with a hole in the bottom, put the batter in it and then when everything is ready let it run out and make a little loop, or a larger one, and across the loop make a sort of tongue of a buckle wit the same batter, and let the crepes cook in the grease until they have swollen up.
No.	Quantity	Qantity	Item
1		cup	flour
4		whole	eggs
			oil for frying
Method
Mix the flour and eggs together, and turn the batter into the oil. Cook in an iron pan.
Pipes Farce R. 203
If you wish to make stuffed tubes, you should have good rich cheese in slilces as thick as a finger, and coat them in the batter of the small crepes, then drop them into hot grease, and keep them from burning. When they are dry and yellowish, set them out and the crespes with them.
No.	Quantity	Qantity	Item
1		cup	flour
4		whole	eggs
			oil for frying
1		kilo	cheese
Method
Coat the cheese sticks in the batter and deep fry them until they are golden brown. Drain on paper.