A Shrove Tuesday meal~ I most often make Crepes, (my mothers recipe), here is one that is almost exactly like my mothers, (with the exception she sometimes added of a bit of vanilla).

Crepes

by Leonette

Ingredients

1 cup all-purpose flour

1-2 teaspoon white sugar

1/4 teaspoon salt ( I use Himalayan salt)

3 eggs

2 cups milk

2 tablespoons butter, melted

Directions

Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Swedish Plattar Pancakes - Shrove Tuesday

SERVINGS 4-6people CHANGE SERVING SIZE  people

COOK TIME 1hour

PREP TIME 5minutes (plus 2 hours standing time)

READY IN 1hour

INGREDIENTS

• 3  eggs
• 2 cups half and half
• 1 cup flour all purpose
• 6 Tbsp butter melted
• 1/4 cup sugar
• 1/2 tsp salt
• 1 tsp vanilla
• Also needed
•   butter extra for griddle
•   ligonberry or raspberry jam to serve
•   powdered sugar if desired

INSTRUCTIONS

1. Beat the eggs add the milk, then the flour and whisk well. Add the melted butter, sugar, salt and vanilla and whisk.
2. Let the batter stand for two hours or overnight
3. Preheat a griddle to 325 degrees and brush with butter
4. When the skillet is hot, drop in two - three tablespoons of batter for each pancake – about 4” in diameter
5. Cook until golden on one side, and then flip to the other side (about 2 min. on each side)
6. When golden, fold into thirds and remove to a plate and continue with the rest of the batter.
7. The pancakes can be kept warm in a low oven. One recipe makes 30 - 4” pancakes. Serve with the jam and a sprinkling of powdered sugar. Fresh fruit on the side makes a lovely presentation.