For Mardi Gras (Shrove Tuesday) this year, why not try some traditional fruity crêpes Jèrriaises (Jersey pancakes) instead of the flat crêpes Angliaîches (English pancakes)? No tossing is involved, and il' ont un vrai goût d'èrva-s'y (they are really tasty).
I' faut (one needs) the following îngrédgiens (ingredients): eune d'mié-livre dé flieu (one half-pound of flour), deux oeufs (two eggs), siêx onches dé corînthes et raisîns (six ounces of currants and raisins), un quart'ron d'chucre (one quarter-pound of sugar) and eune pînchie d'sé (a pinch of salt).
Dêmêlez l's îngrédgiens (mix the ingredients) in eune bolle (a bowl) with eune tchulyi en bouais (a wooden spoon). Next, in order to get eune farche (a batter), add eune d'mié-tâssée d'lait (half a cupful of milk). La farche should not be too ieauseuse (runny). Leave for eune d'mié-heuthe (half an hour) to let les frits s'tchis (the dried fruit) soak.
Graîssiz la câssetrole (grease, or oil, the frying pan), caûffez-la (heat it) and then put in eune tchul'lée d'farche (a spoonful of batter). You may be able to fit trais ou quat' tchul'lées à la fais (three or four spoonfuls at a time) depending on the size of your câssetrole. These crêpes Jèrriaises are small, roundish and thick. Touônnez-les (turn them) when the underside is breune (brown).
When your crêpes are all done - you will get eune douzaine (a dozen) out of this èrchette (recipe) - eat them hot with du chucre (sugar) and du jus d'limon (lemon juice).
An alternative is to use grated apple instead of dried fruit. But however you make them, bouan appétit!
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