Swedish Pancakes

Large Group -------------- 18 eggs 1/2 gallon milk 5 cups flour (wheat optional) 1/3 cup Sugar (or substitute) 1 TBSP Salt Mid Group ----------------- 12 eggs 5 cups milk 3 cups flour (wheat optional) 1/4 cup Sugar (or substitute) 2 tsp salt Medium Group ----------------- 9 eggs 3 3/4 cups milk 2 1/4 cups flour (wheat optional) 3 TBSP Sugar (or substitute) 1 1/2 tsp salt Small Group -------------- 6 eggs 2 1/2 cups milk 1 1/2cups flour (wheat optional) 2 TBSP Sugar (or substitute) 1 tsp salt Individual ----------------- 3 eggs 1 1/4 cups milk 3/4 cup flour (wheat optional) 1 TBSP Sugar (or substitute) 1/2 tsp salt

Beat eggs, add milk. Combine dry ingredients then add to milk and egg mixture. Mix until smooth. Use whisk or hand mixer to make smooth. Thin with more milk as necessary. Over medium/high heat, dump out 2/3 cup of batter for a large crepe size. Swirl pan to spread batter evenly. When top dries out, then flip with a large spatula. Roll completed crepes and set aside to eat. Re-spray pan with non-stick cooking spray before each pancake. Serve with maple syrup, fruit syrup, chocolate syrup, whip cream, ice cream, apple sauce, yogurt, bananas, nutella . . . Recipe provided by Don Lamb.