Recipes > Desserts > Beignets > Beignets la polonaise

Beignets la polonaise


  • 1/2 dozen small, thin pancakes
  • 1 tablespoonful flour
  • 1 cup milk
  • yolks of 3 eggs
  • pinch of salt
  • 1 1/2 tablespoonfuls sugar
  • 1 teaspoonful butter
  • vanilla
  • egg and bread crumbs


Bake the pancakes, put them on paper and cover each cake with the following cream: Put in a saucepan the flour, milk, yolks, salt, sugar, butter and a little vanilla; stir this over the fire till it begins to boil; remove from the fire and when cold spread it over the pancakes; roll them up, cut into 2 pieces, press the edges together, dip each in egg and bread crumbs and bake in boiling lard; serve on a napkin dusted with sugar and send fruit sauce to table with them. They may also be dipped into batter and then fried.


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Desserts and Salads (1920).

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