Norwegian Pancakes

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These sweet crepe-like pancakes get rolled up into mini jelly roll shapes and are a real hit with children. I serve these often to overnight guests - especially during holiday gatherings. You may use whatever jelly you prefer, we like raspberry or blackberry with seeds the best. The cook time is an approximation of how long i personally take to cook all of the batter - it only takes a few minutes for each crepe.

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Steps

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Whisk together well the sugar , eggs , salt , milk , and flour in a large bowl until there are almost no lumps.

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Heat a medium-sized nonstick skillet or a crepe pan to medium-low.

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Pour a thin layer of batter into the skillet , about 1 / 4 cup or so- it should be just enough batter to coat the bottom of your pan.

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Swirl the pan to coat pan evenly with the batter.

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Carefully but quickly flip the pancake as soon it looks like it has started to very lightly brown and has begun to bubble.

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Once flipped , the second side only takes a few more seconds to cook- remove quickly to a plate.

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Immediately spread pancake with a small amount of butter and about 1 / 2 tsp of jelly or to taste.

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Roll up into a tube , jelly-roll style and serve.

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Repeat with remaining batter.

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You may need to re-whisk the batter between each pancake as it may settle.

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Also , i sometimes need to add a fresh spray of nonstick spray to the pan between pancakes.

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Ingredients

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granulated sugar, eggs, salt, milk, all-purpose flour, nonstick cooking spray, butter, raspberry jelly