Breakfast: Norwegian Omelets

Here's the famous Norwegian Omelet Recipe that Mama Bahen always made us as kids. We would beg her to make them (Jeri, Bob, Rich and I) and she would have to really be in the mood as then we would have a contest to see which one of us could eat the most. Guess who always won--Bob! (big surprise). Papa Bahen's sister, Aunt Alice, was widowed at 29 yrs. of age and later remarried Vern Obray (it didn't last--they divorced)---but his legacy is this recipe. It was his family's recipe and then we adopted it.

4 eggs
2 cups milk
1 cup flour

Combine all in a blender at slowest speed just until smooth. Don't overblend as you don't want air bubbles in the batter. If you have bubbles, let it sit for a few minutes before using.

Cook on a good non-stick fry pan that has been greased with non-stick spray or shortening.
Cook at medium heat. Use just enough batter to make a thin crepe. Let one side just brown enough to start becoming dry on the edges, run your spatula around the edge to loosen the crepe, and flip in one quick motion. Good luck! This is the hardest part. If you have a crepe maker use those directions.

We always ate them with melted butter and sugar and then rolled them up. Don't let them sit too long. They taste best freshly made.

You can of course fill them with fresh strawberries and whipped cream, cinnamon sugar, powdered sugar, jam, and I've filled them with chopped up ham and broccoli in an au gratin white sauce and then rolled it up enchilada style in a pan, poured more white sauce and cheese over the top, baked it in the oven until the cheese melts and it's very yummy.