Crypes

Originally from Two Fifteenth C Cookbooks, this version is from The Miscellany by Cariadoc of the Bow and Elizabeth Dendermonde

Take white of eyroun,milk, and flour, and a little berme, and beat it together, and draw it through a strainer, so that it be running, and not too stiff, and cast suger thereto, and salt, then take a chafer full of fresh grease boiling, and put thine hand in the batter, and let thine batter run down by they fingers into the chager; and when it is run together on the chafer, and is enough, take and nym a skimmer, and take it up, and let all the grease run out, and put it on a fair dish, and cast thereon sugar enough, and serve forth.

Makes 7 to 9 servings -- I'm assuming 8 based on a 1/4 cup base per cryspe.

4 egg whites
2/3 c milk
1 c flour
1 T dried yeast
3 Tbsp sugar
1/2 t salt

Take egg white, milk, and flour and a little yeast and beat it together, being careful not to let the flour make lumps. Add sugar and salt. Pour into a pan of hot oil, so that they puff up and brown, turn them, drain them, sprinkle on sugar and serve them. This can be done either as a pancake, or as something more like a funnel cake; the latter seems to fit the description more closely. To make it like a funnel cake, I use a slotted spoon; the batter runs through the slots into the hot greast. Of course, you could always let thine better run down by thine fingers instead--0but make sure no on is watching.