Norwegian Blueberry Breakfast Crepes Recipes

NORWEGIAN BLUEBERRY BREAKFAST CREPES

Steps:

• Beat eggs well.
• Beat in milk and butter.
• Sift flour, measure, and sift again with sugar and salt into egg mixture.
• Beat until smooth.
• Heat a shallow 8-inch frying pan and butter well.
• Pour in about 3 tbsp batter then turn and tilt pan so batter covers entire surface.
• Cook until golden brown on both sides.
• Sweeten blueberries to taste with sugar.
• Spoon 3 tbsp of sweetened blueberries in centre of crepe; fold in half and lift to a heated plate; keep warm.
• Repeat, buttering pan before cooking each crepe.
• Serve about two filled crepes to each person.
• Pass powdered sugar and lemon wedges and melted butter, if desired.

BLUEBERRY BREAKFAST CRêPES

Steps:

• Measure flour, sugar, baking powder, and salt into a bowl.
• Stir in remaining ingredients.
• Beat with electric mixer until smooth.
• For each crêpe, lightly spray an 8-inch non-stick skillet with cooking spray (or you can use oil).
• Pour about 1/3 cup of the batter into skillet; immediately rotate pan until batter covers the bottom.
• Cook until light brown; turn and brown on other side.
• Remove from pan and place in ovenproof dish and store in preheated 200° or 250° oven while you prepare all of the crêpes.
• Spread about ¼ cup blueberry topping on each crêpe; roll up.
• Sprinkle with powdered sugar.
• Garnish with fresh blueberries or any remaining blueberry topping to serve.
• Wash blueberries, mash down until you get one cup mashed berries.
• Combine cornstarch and sugar in a saucepan.
• Add mashed blueberries and water.
• Bring to a boil over low to medium heat and boil about two to three minutes, or until thickened.
• Remove from heat.
• Use to fill crêpes.
• Yield: 12 crêpes.

BREAKFAST CREPES

Steps:

• In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
• Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
• Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
• After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
• Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.

NORWEGIAN PANCAKES - PANNEKAKEN

Steps:

• Combine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth.
• Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter.