|Scource: Antonia Eiben Moenich (1891-1961)|
Sent by: Barb Wolgast, FL, USA
|Sift together into a bowl:|
1 cup sifted flour
1-1/2 teaspoon sugar
1/8 teaspoon salt
1 cup milk
1/2 to 1 teaspoon vanilla extract
Extra 1 cup milk
|Make a well in center of dry ingredients and add milk mixture. Beat
mixture with a rotary beater until smooth. Add milk from extra cup until
desired thinness of batter is reached.
|Heat skillet until moderately hot. Lightly brush with vegetable oil.
Remove skillet from heat and pour in about 2 to 3 tablespoons of batter
or just enough batter to cover bottom of skillet. Immediately tilt
skillet back and forth to spread batter thinly and evenly. Batter should
be very thin at all times so that it will spread easily. Stir in a small
amount of additional milk from time to time because batter thickens
|Fry pancake (crepe) over medium heat until lightly browned on bottom.
Loosen edges with spatula. Turn pancake and brown second side. Invert
onto a warm plate. Repeat with remaining batter, oiling skillet lightly
for each pancake.
|Our family enjoys topping pancake with butter and jelly or sugar and
cinnamon. Enjoy experimenting.|