How to make it

  • With an immersion blender, mix together milk, liquid butter, eggs and flour. Season with salt and nutmeg, stir in parsley. Heat a wide pan over med.high heat. Add a little oil and pour about 1/3 cup batter in pan. Tilt and swirl pan, so the batter flows evenly to the sides. Cook for 2 or 3 minutes, until the corner of the pancake turns dry. Flip, and bake another 2 minutes, until nicely browned. Stack pancakes on top of each other, so they won't dry out.
  • Those pancakes are terrific cut into fine strips and served in a beef bouillon or filled and baked. Without the parsley, they taste great with just some jam.

Reviews & Comments 3

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  • PongoUSA 5 years ago
    Luisa, it's a recipe from Alfons Schuhbert, it's pretty straight forward. I will post it later.
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  • otterpond 5 years ago
    Me too but it was my Granny that made them. Love this!.
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  • luisascatering 5 years ago
    ooo, here it is! what beef bouillon did you use please?
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