Roll-Up Pancakes

My absolute FAVORITE recipe as a child! Actually, this is the first recipe I had memorized! Flint also loves these, but calls them crepes (like the rest of the world). My opinion... It's my family's recipe and I'm doing the work - so they are roll-up pancakes ;) Awhile ago, Flint found a cast-iron crepe pan in the garage (random, I know!). It was a little rusted, but with some salt and elbow-grease, we got it looking like new! This pan works perfectly! I always used to ruin the first pancake, but not with my new cast-iron pan!

Roll-Up Pancakes
Source: Janet Rose (my mom)

4 eggs
1 t salt
1 c flour
1 c milk

Beat eggs well. Add salt and flour and mix well. Add milk and mix until clumps are gone. Heat pan over medium heat ---- don't get impatient! Allowing the pan to get hot before starting is very important! Grease with cooking spray. Pour ~1/3 c batter onto pan, lift pan and turn in circular motion until batter is thin and coats the pan. Allow to cook a couple minutes per side. Remove from pan and place in warm oven while cooking other roll-up pancakes. Pan should be re-greased after every other roll-up pancake to prevent sticking.

Serve warm with butter, powdered sugar, maple syrup, jam, fresh fruit, cool whip, etc... The possibilities and combinations are endless! Healthy? Maybe not. Quick? Maybe not. Delicious? Absolutely! I don't make these often enough - they are typically a "special occasion" breakfast.

To eat these, I "roll them up" with my fillings inside - however, Flint folds them into fourths and puts his "fillings" on top! Funny!

Did you happen to notice how convenient the ingredients are for half-ing, or three-fourths-ing, etc....? As a child, I was obsessed with this!