How to make
Mix the flour and salt with the eggs and milk until you get a mixture with a solid density. Divide the butter into 4 parts. Coat a heated skillet with 1 butter part and pour 1/4 ladle of the mixture in.
Once the pancake has hardened and the bottom becomes brown, carefully remove it from the pan and flip it over. Fry it until golden brown as well. Place the pancake on a plate and keep it warm. Prepare the other three pancakes the same way.
When served as a dessert, fill them with jam, syrup or fruits. When served as a main dish, serve with fried mushrooms and diced ham, asparagus and vegetables. They are very suitable with a spinach stuffing as a side dish to well-fried pork chops.
This recipe is found in the book “In the World of Culinary Arts”.
