An ethnic, inter-generational experience with my mother and grandmother.
scant cup all-purpose flour
2 1/2 cups milk (2%)
1 tablespoon melted margarine
2 tablespoons sugar
various toppings (lite cool whip, lingonberries, cinnamon & sugar, cream cheese, sugar-free fruit preserves, etc)
My grandmother is not a rigid perfectionist like I am, so when I asked her to line up the ingredients she forgot quite a few of them.
Like the milk:
And the sugar:
And the salt:
Here is a close up of the lingonberries. They are really from Sweden!
Melt butter in old fruit cup on a an electric heating tray.
If you have arthritic hands, open jars with an electric opener. P.S. Works best in the bathroom....I guess...
Mix flour, salt, milk, eggs, nutmeg, and butter in bowl. Whip.
Bond with grandmother over mixing!
Ladle small amounts of mixture into a "plat pan."
Cook as you would a pancake. Flip in order to cook both sides. This took us a few tries to accomplish.
And a few injuries as well. Like my mother's burned finger.
Burnt batch #1:
Burnt batch #2:
Keep warm on heating tray until ready to eat.
When ready to eat. Apply desired spread.
Roll up. And eat from one end. Usually only takes two bites!
So how was it?
More specifically...... The most fun was making them. The second most fun was eating them. And coming in third (and last) was the taste.
But don't get me wrong--they did taste good.
And it was fun to try out different flavors of spread.
And now for the inter-generational socks!
From the kitchen of Accie Erickson then Grandma Carlson and now Grandma Gorst.