Norwegian Breakfast Crepes

14 Oct

Fresh blueberries and sugar folded in a thin crepe, topped with a little fresh-squeezed lemon juice, melted butter, and powdered sugar.

-By Carrie (Strommen) Lennie


3 eggs
1 cup milk
1 ½ Tbsp melted butter
¾ cup flour
1 Tbsp sugar
1/8 tsp salt
3 Tbsp butter
1 ½ cup fresh blueberries
Granulated sugar
Sifted powdered sugar
Lemon wedges
Warm melted butter (optional)


  1. Beat eggs well. Beat in milk and butter. Sift flour, measure and sift again with sugar and salt into egg mixture; beat until smooth.
  2. Heat a shallow frying pan (about 8”in diameter); butter well. Pour in about 3 Tbsp batter; turn and tilt pan so batter covers entire surface. Bake until golden brown on both sides.
  3. Spoon about 3 tablespoons of the blueberries, sweetened to taste with granulated sugar, fold crepe in half and lift to a heated plate; keep warm. Repeat, buttering pan before baking each crepe.
  4. Serve about 2 filled crepes to each person. Pass powdered sugar and lemon wedges and melted butter, if you wish. Makes 4 servings.
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Posted by on October 14, 2011 in Main Dishes


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