By Shannon O'Donnell
I learned to ski in Junior High by signing up for the 'ski bus'...the Lake Washington School District program that took students up to Alpental on winter Saturday mornings. Often we 13-year-old girls would do sleepovers the night before, even though we had to get up at about 5 in the morning to catch the bus at 6. Even so, my friends Shaney, Amy and I would get up even EARLIER (how did we have that much energy?) to make ROLLER pancakes...essentially crepes. I still have the recipe that I jotted down way back then, with my carefully handwritten directions circa 1987. You can 'roll up' anything you'd like in them, even if it's just plain old maple syrup. This recipe makes a LOT...goes to show how much food teenage kids can put away. I halved the recipe today and it was plenty for my entire family.
* 1/4 cup melted butter, plus 1 T
* 4 eggs
* 1/4 tsp salt
* 2 cups flour
* 2 1/4 cups 2% milk
1) Melt butter in a small sauce pan.
2) In the meantime, combine eggs and salt in a medium mixing bowl. Gradually add in flour, alternating with milk, beating with a whisk until smooth. Stir in melted butter.
3) Heat large (nonstick if you wish) skillet over medium heat. Melt the remaining 1 T butter to coat the pan.
4) Pour 1/4 to 1/3 cup amount of batter into the pan...it is thin so will spread quickly. Heat through 60-90 seconds until set. Flip with a metal spatula and cook on other side another 30 seconds or so.
5) Repeat with remaining batter.
6) 'Dress' as you'd like...with jam and powdered sugar, peanut butter and bananas, nutella, etc.!
Makes 32-34 crepes.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.