Welsh Froise Recipes

WELSH FROISE

Steps:

• Mix ingredients together, making a thin batter.
• Pour like pancakes on a hot, greased griddle.
• Add a few currants in the middle of batter while frying.
• Brown on both sides. Put on plate and spread with butter and sugar.
• Stack like pancakes, then use a sharp knife and cut into quarters.

FROISE (ROLLED PANCAKES)

Steps:

• Beat together eggs and milk.
• Add flour gradually.
• Stir until slightly thickened. (Batter will still be very runny).
• Fry 1/3 cup at at time on oiled skilled (small frying pan works well), tilting pan to spread batter into a thin circle.
• Cook on both sides and serve as they come from the pan.
• Spread with butter and sugar or jam, and roll like a jelly roll.

WELSH CREPES (FFROIS)

Steps:

• Put the flour, salt, eggs, and milk in a bowl and beat at medium speed until blended. The mixture will be a thin batter.
• Prepare a non sticking pan of desired size by melting a small amount of oil or shortening to cover the bottom (the fat should be hot). Pour a scant 3 Tablespoons of batter into the pan, tipping it so that it coats the bottom. Sprinkle all over with 1/2 Tablespoon currants. Cook the first side until it is a golden brown. Turn the crepe with a spatula and cook the other side.
• Turn the crepe out onto a large plate, sprinkle with sugar and lemon juice, and roll up.
• Crepes can also be piled up and sliced in portions like a cake. Continue with remaining batter. Keep crepes warm in a 200°F oven. This recipe will make a dozen or more.