|Keeping breakfast warm in the cookstove oven|
This morning, we chose Crepes and Bacon with which to break our fast. The Crepes are an old recipe, passed down from my mother. They are light, with a buttery texture that melts in your mouth. Our favorite way to eat them is lightly buttered, rolled, with maple syrup sparingly poured over the top. Our final touch is a generous sprinkling of confectioners sugar, adding just the right amount of sweetness.
Although we love plain maple on our crepes, we also indulge in other taste sensations. Fresh berries with whipped cream are a summer favorite. A light layer of jam is a treat. However you choose to adorn your crepes, you will be thankful you took the time to indulge.
|Pouring batter onto my cast iron crepe pan|
|Almost ready to flip|
|Rolling the crepe|
|Onto a plate to keep warm in the oven|
|Let breakfast begin!|
Swedish Pancakes (Crepes)
1 C. milk
2 T. butter
2 eggs, beaten
1/2 C. flour
1 tsp. baking powder
1/2 tsp. salt
Heat milk and butter in saucepan. Beat in eggs, flour baking powder & salt until smooth. Cook over medium heat in low sided skillet.
(I tripled this recipe for the seven of us)