Serves: 2
Total Calories: 316
1. Sift together dry ingredients and gradually add to liquid, stirring well. This makes a thin batter.
2. Add eggs and mix thoroughly. 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.
3. Bake quickly over high heat on both sides. Roll and sprinkle with cinnamon and sugar or stuff with jelly. Serve with Vermont maple syrup
This Paper-Thin Norwegian Pancakes recipe is from the Cook'n with Crepes Cookbook. Download this Cookbook today.
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