Norwegian Pancakes With Fruit
- 4 Large eggs
- 4 pinches of salt
- 4 T flour, volume of flour equal to that of the eggs.
- Milk
- Butter
- Sugar
- Fruit (fresh)
- I use sliced Strawberries, but blueberries and even any jam of your choice, just omit the sugar.
- Try not to break the yolks to better estimate the volume,add the salt and flour. Add enough milk again approximately the volume of the eggs. Whisk completely. Laddle the batter around, it should be very thin, similar to a crepe batter. Add more milk if needed. Let rest 15 minutes.
- In a crepe pan or some other low profile frying pan preheat over moderate heat. Initially you may need more butter, but start with 1T, when foam stops, pour in the center and tilt and rotate the batter around to the perimeter of the pan. Cook to the point where the pancake developes browned circles where the bubbles formed. Loosen the edges and flip carefully. Place sliced strawberries on one half of the pancake, leaves at least the dimension of the strawberry between each slice. Sprinlkle the whole pancake with sugar lightly. When the pancake has the browned bubbles, looking like spongebob, flip the half of the pancake w/o strawberries onto the the side with, and then fold that in half. Serve hot as they come off.
- Feel free to omit the sugar, and use ripe fruit.
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Taken from www.epicurious.com/recipes/member/views/norwegian-pancakes-with-fruit-50076016 (may not work)