From the kitchen of Mephit.
This tasty dish can be filled with meat, mushrooms, etc., or can be cut into strips, rolled in granulated sugar and served with fresh berries, or my favorite, served slathered in butter salt and pepper.
- 2 tbsp Flour (I use whole wheat)
- 3 Eggs
- ½ Cup Cream or milk
- 4 tsp Salted butter
- Salt & pepper to taste
- Nutmeg (optional)
Put the flour in a bowl. Beat in eggs, one at a time, with a whisk. Add milk or cream. Season with salt, pepper and a little nutmeg.
(ingredients can also be combined in a blender and blended until uniform)
Let mixture chill in refrigerator for 30 minutes.
Heat omelette pan and dissolve about ½ teaspoon of butter. Pour in half the egg and spread out so it makes a very thin omelette or pancake.
Cook slowly until lightly browned on one side. Turn and brown other side. Turn out on a plate.
Repeat with remaining batter. Can be filled with meat, mushrooms, etc., or can be cut into strips, rolled in granulated sugar and served with fresh berries.