Norwegian Pancakes

Norwegian Pancakes are thin, almost like crêpes… but better!

Ingredients:

• 3 eggs
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 1/2 tsp. melted butter, cooled a bit
• 1/2 to 2 cups flour
• milk, as required

Directions:

1. Beat the eggs.  Add sugar, vanilla, and the cooled melted butter.
2. Add a bit of milk, then a bit of flour.  Continue alternating like this until all the flour is added, and you have a thin batter.
3. Pour a bit of batter onto a hot, buttered pan.  Tilt the pan around so the batter spreads out.  The batter should be runny enough to spread out in the pan when it is poured.  If the batter is too thick, add a bit more milk and try again.
4. When the bottom side of the pancake turns a lovely golden brown color, flip and cook the other side.

When you are ready to eat a pancake, spread a bit of jam or sugar on it, or fresh berries.  Then roll the pancake up.  Or, stack each pancake with layers of butter and cinnamon-sugar until you have a tall stack.  Cut pie wedges to serve, like serving a piece of cake.

French Crêpes

Ingredients:

• 1 cup all-purpose flour
• 1 tsp. white sugar
• 1/4 tsp. salt
• 3 eggs
• 2 cups milk
• 2 Tbsp. butter, melted
• 1 tsp. vanilla (opt.)

Directions:

1. Stir together flour, sugar, and salt; set aside.  In a large bowl, beat eggs and milk together with an electric mixer.  Beat in flour mixture until smooth; stir in melted butter and vanilla.
2. Heat a lightly oiled griddle or frying pan over medium-high heat.  Pour or scoop the batter onto the griddle, using about 2 Tbsp. for each crêpe.  Tip and rotate the pan to spread batter as thinly as possible.  Brown on both sides and serve hot.

Makes 12 servings