CookEat Recipe

Crisp Swiss Pancakes or Crostri

Name: Crisp Swiss Pancakes or Crostri
Ingredients: 177 Millilitre Rich milk — Rich milk, 1.5 gills; 43 Gramme Sugar cube — Lump sugar, 1.5 ounces; 113 Gramme Butter — Butter IN dough, four ounces; 1 Saltspoon (source measure) Salt — Salt; 1906 source measure retained without conversion; source unit: saltspoon; 1 Teaspoon Vanilla essence — Vanilla essence; 1906 source measure retained without conversion; 2 Egg — Whole eggs; 680 Gramme Flour — Sifted flour, 1.5 pounds; 2 Saltspoon (source measure) Baking powder — Baking powder; 1906 source measure retained without conversion; source unit: saltspoon; 454 Gramme Leaf lard — Leaf lard for frying, one pound STARTING fat; 113 Gramme Butter — SEPARATE butter for frying, four ounces; Flour — Flour for rolling table; Icing sugar — Powdered sugar after frying

Type: Dessert

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Heat rich milk with sugar/first four ounces butter/salt/vanilla WITHOUT boiling. Off heat beat in two eggs, gradually add flour/baking powder, knead ten minutes, rest thirty-five minutes. Divide into EIGHTEEN balls, roll each thin and round on floured table, rest fifteen minutes.
Step 2
Heat SEPARATE pound leaf lard and four-ounce butter in large pan; shallow/deep fry only as many rounds fit until golden, drain, repeat once per remaining batch. Dust with unmeasured powdered sugar. Cool leftovers promptly and store safely; printed moderate-temperature multi-day storage is not a validated preservation method.

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