Thursday, April 2, 2009

Crepes (Norwegian pancakes)

This is a favorite in my household. I grew up having these almost every Saturday. I know a lot of places carry special syrups to put on such as coconut creme, strawberry, and other delicious syrups, but I prefer butter with rasberry or strawberry jam. Sometimes I even put peanut butter instead of butter for a more filling crepe. Once your topping is spread on top, roll up and sprinkle with a small amount of powdered sugar. I have also taken left over crepes and filled with icecream and banans. I then freeze them and top with caramel sauce and whip cream. Serve and enjoy!
2 eggs
1 TBS cooking oil
1/2 tsp salt
2 cups flour
2 1/2 cups milk
1/3 cup sugar
1 tsp vanilla

In blender: blend eggs & sugar. Add oil, vanilla & salt. Alternate adding a little at a time: flour & milk until blended well.
On giddle or fry pan put a little butter or spray with pam. Pour batter on pan and lift and tilt around in circle to make a large thin pancake. Cook until slightly browned and turn and brown other side.

1 comment:

  1. I love them with melted butter and powdered sugar. They look tasty.


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