Light Frayse*
A Light Frayse
| Categories: | English Pancake 17th century |
| Original Source: | Elinor Fettiplace's Receipt Book |
| Secondary Source: | |
| Cook: | Morwenna Westerne |
| Meeting Date: | 2007-04-22 |
To Make a Light Frayse
Take wheten flower and cold water if you make 4 frayses put in eight eggs whights and yelkes you must beate yt very well togther and make yt no thicker than thick Creame put nutmegge salte and ginger therein, then let yor butter bee scaldinge hott in yor pan and powre in your Batter, as yt doth begin to bake stirr yt wth a knife untill yt will frye without stickinge, then turne yt in a dish and fry the other side until yt be enough.
Ingredients
| 2 Tbs. | flour |
| 1 Tbs. | water |
| 2 | eggs |
| 1/4 tsp. | ginger |
| several scrapes | nutmeg |
| 1/8 tsp. | salt |
| 1 Tbs. | butter |
Steps
- Beat eggs, add water & flour, beat, add spices. Batter should be fairly thin.
- Melt butter in small pan (8") over highish heat. When sizzling, pour in batter. When brown on bottom, flip. Cook until brown on other side.
Note
Puffs up a lot.
Eggs - fresh chicken eggs from Cassandra
Flour - whole wheat
Make sure to use a lot of butter.
Good. Could make at Pennsic.