Chapter XX · Entremets (Sweets) · No. 2477
Built upon: No. 2476Pannequets with Jam
2477—Pannequets à la Crème
Coat the pancakes with frangipan cream, and sprinkle the latter with crushed macaroons. For the rest of the procedure follow No. 2476, Pannequets with Jam.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2477, p. 729. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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