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Paper-Thin Norweigian Crepes |
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Serves: 4 Print this Recipe3/4 cup flour 1 teaspoon sugar 1 cup milk or thin cream 4 eggs, well beaten 1. Sift together dry ingredients and gradually add to liquid, stirring well. This makes a thin batter. Add eggs and mix thoroughly. 2. Heat a small amount of butter in crepe pan. When foam subsides, pour in a small amount of batter, enough to make a thin layer when pan is tilted from side to side. Bake quickly over high heat on both sides. 3. Roll and sprinkle with cinnamon and sugar or stuff with jelly. Serve with Vermont maple syrup. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Dessert Crepes Nutty Crępes Crępe Batter for Dessert - Blender Method Entree Crepes Tex-Mex Cornmeal Crepes Crepes A La Mode Crepes A La Franaise 1, 2, 3 - Crepes Low-Fat Honey Crepes Rye Crepes Paper-Thin Norwegian Pancakes Handkerchief Crepes Paper-Thin Norweigian Crepes |
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