Norwegian Blueberry Breakfast Crepes Food

NORWEGIAN BLUEBERRY BREAKFAST CREPES

Norwegian Blueberry Breakfast Crepes image

Make and share this Norwegian Blueberry Breakfast Crepes recipe from Food.com.

Provided by Dreamer in Ontario

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 eggs
1 cup milk
1 1/2 tablespoons butter, melted
3/4 cup flour
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons butter, approximately
1 1/2 cups fresh blueberries
granulated sugar
powdered sugar, sifted
lemon wedge
warm melted butter (optional)

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.

Nutrition Facts : Calories 336.3, Fat 19.2, SaturatedFat 10.8, Cholesterol 182.4, Sodium 343.6, Carbohydrate 32.2, Fiber 2, Sugar 8.9, Protein 9.7

NORWEGIAN PANCAKES - PANNEKAKEN

Norwegian Pancakes - Pannekaken image

My Norwegian grandmother made this for us as a treat, and it continues to be a favorite my mother makes for my kids. Very easy and versatile. Serve rolled like a crepe with syrup or jam. Can also be a dessert stuffed with a sweetened cream cheese and lingon berry mixture.

Provided by in da wings

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 20m

Yield 6

Number Of Ingredients 5

Ingredients

3 eggs
1 ½ cups milk
1 cup all-purpose flour
¼ teaspoon salt
1 teaspoon sugar

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.

Nutrition Facts : Calories 144.8 calories, Carbohydrate 19.6 g, Cholesterol 97.9 mg, Fat 3.9 g, Fiber 0.6 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 157.3 mg, Sugar 3.8 g

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