Nautico's Norwegian Pancakes

Nautico's Norwegian Pancakes Ingredients

4 ea Egg	1/2 lb Bacon
4 tblspoons Cream	4 tblspoons Blueberry preserves
4 tblspoons Flour	4 tblspoons Fresh blueberries

Instructions for Nautico's Norwegian Pancakes

The rule of thumb here is 1 egg and 1 tbl each of cream and flour per serving.

1) Place an empty platter in an oven preheated to 200 degrees.

2) Cut up bacon into strips 1/2" wide.

3) With a hand wisk, beat egg, flour, and cream. (The secret to outstanding pancakes is in using what used to be called coffee cream. Half-and-half or milk will result in tougher crepes.)

4) Preheat large crepe pan to medium. Scatter bacon strips into pan, turning with a fork to cook on each side.

5) When bacon is done, ladle mixture into pan while holding and turning it rapidly to just coat the surface (take care not to use any more than that).

6) Crepe will cook VERY quickly. Turn in about 30 seconds and then spoon preserves and fruit in a broad bead across the pancake such that you can roll it up without its spilling out the ends. (This takes some practice and is best done with two spatulas.) By the time you have completed the roll-up, the second side will have cooked.

7) Remove the finished pancake very carefully to the awaiting hot platter and continue making the remaining three crepes.

8) When all crepes have cooked, remove platter from the oven and sprinkle them lightly with powdered sugar. Serve with a choice of maple and blueberry syrup.

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Ingredient Insight - look inside this recipe