Norwegian Breakfast (Norske Frokost)
Norgs don’t eat pancakes, at least in the American sense of the word. They eat crêpes, the way the french do, not our stodgy, heavy, syrup sucking version. Gourmand, as I did, grew up eating fresh, hot off the skillet crêpes made by his grandmother. He later assumed the roll of crêpe flipper and claims to have flipped over 100 crêpes in one morning. He’s got mad skills. Our first birthday week Norwegian extravaganza dish is the crêpe. Nothing too exotic. Like Bob says, baby steps. This American can’t go from zero to fish balls in one meal.
Sadly for you, the recipe is based on the Metric System, it’s that decimalised system of measurement used by the rest of the civilized world. I’ve tried to give a rough approximation of the measurements in the US Customary System, but it’s not 100% accurate. Good luck, it’s worth it.
Norwegian Crêpes (serves 4)
300ml buttermilk (10 ounces)
1/2 tsp vanilla
250g all purpose flour (9 ounces)
2 tsp confectioners sugar
1 tsp salt
300ml whole milk (10 ounces)
Preheat oven to 200F. In a large bowl thoroughly mix eggs, milk and vanilla. Sift together dry ingredients and add to the wet, stirring until completely incorporated. Let sit 30 minutes. Heat a skillet to medium high heat. Add butter to coat pan. Pour in about half a ladle full of batter. Cook until bubbles form, about two minutes per side. Keep warm in the oven while you finish the batch. Serve with jam, butter, maple syrup, nutella or any other delicious filling. Roll into a sphere and cut into pieces.
With Homemade Blueberry Butter and Sautéed Blueberries
With Lemon Juice and Confectioners Sugar
With Homemade Pear Cardamom Preserves