Oct 07, 2006
My mom makes these (she is German). So far this is the easiest recipe to remember and make. When I would ask my mom how to do it she would say, "eggs-flour-milk, it's easy." But she never used measurements! She just knew how to do it. So my attempts always came out like rubbery discs.
One thing I would like to say about Barbarella's recipe is that those tablespoons of flour should be on the heaping side. I also added a few grinder spins of rose petal infused salt.
The thing about these is you can make them as fancy or as plain as you like, use the leftovers sliced up in soup, make them savory or sweet...try filling them with leftover cranberry sauce!
The trick to flipping these in the pan is to wait until the uncooked portion looks dry, loosen the sides all around the skillet, then with a wide spatula flip. A non-stick pan helps, but my mother made these things in a cast iron skillet!
—FUDGNIK
