Beat egg yolks and beat in milk. Add enough flour
to make a medium-thick pancake batter. (A spoonful
of batter held above the mixing bowl should run in
a 1 1/2 in length, then drop i n triangular
plops.) Beat until smooth. Cover and refrigerate
2 hours if possible. Just before using, beat egg
whites until stiff but not dry and fold in.
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