Norwegian Pancakes, from my Grandmother Clara via my Aunt Carol Sue, are large thin crepe-like pancakes you fill with strawberries and roll up. Perfect for a special breakfast or brunch.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 3 eggs
- 2 tablespoons sugar
- 1/2 cup plus 1 tablespoon flour
- 1 cup milk
- 2 tablespoons butter, melted
Preparation:
Beat eggs until light and fluffy, then add sugar and beat well. Add flour to make a thick batter, then stir in milk and melted buter.
Place a tablespoon of additional butter in an 8" nonstick skillet and melt over medium heat. Using a small ladle or a 1/4 cup measure, pour a scant 1/4 cup batter into skillet. Roll pan from side to side and around to spread the batter as thinly as possible. Cook until first side has golden brown spots, then carefully turn and cook second side for about a minute. Flip onto serving plate, fill with strawberrries, and roll up. Dust with powdered sugar and serve. Makes about 8 crepes
