Food: Norwegian crepes (ADD PICS)

Norwegian pancakes are several types and thicknesses, one is similar to French crepes, the other is called Patches (loosely translated from Norwegian into English). Both are delicious!

The American recipe of fluffy Southern sour cream pancakes link here.

My recipe for Norwegian crepe-like pancakes, which I do by sight is:

A few cups of flour, a little super fine sugar, about 1/3 or !/4 cup of melted butter, 1 or 2 eggs and (at the same time) enough milk to make a thin but not runny/watery batter. Melt butter in your crepe pan, add just enough batter to cover the pan in a thin layer. Cook on one side, then flip either in the air if you can, or using a spatula and fork to flip.

Cook all the batter up into pancakes, laying each cooked pancake onto a plate with a little sprinkling of sugar in between each. Keep the plate on the back burner on the stove, to keep warm. I serve the pancakes hot with:

1) skyer folded into fresh whipped heavy cream, and fresh summer blueberries, or frozen from the previous summer´s berries, or any fruit you like

2) plain with butter

3) sour cream, sauteed julienned bell peppers and onions, chicken breast or beef strips, and salsa. This is a bit like fajitas, and is very good! (Not a Norwegian tradition, we´ve just done it since we lived in Texas)

4) citrus fruit and sugar. I like grapefruit and orange best, and lime or lemon next.

Patches, are a bit thicker and eggier, I use a similar recipe to above, add more eggs and butter, sour cream and make the batter a bit thicker using kefir or buttermilk with the milk. Serve as above.