For the pancakes:
250 g of all-purpose flour sifted
4 eggs
1/2 liter of milk
50 g of butter or margarine
a pinch of salt
For the scrambled eggs:
10 eggs
50 g of butter or margarine
salt and pepper
For the pancakes:
250 g of all-purpose flour sifted
4 eggs
1/2 liter of milk
50 g of butter or margarine
a pinch of salt
For the scrambled eggs:
10 eggs
50 g of butter or margarine
salt and pepper
Prepare the pancakes by mixing the eggs with flour until you get a fairly homogeneous mass
Add cold milk, beating constantly, until the mixture presents itself as smooth and creamy but quite liquid (the back of the spoon should be covered in a thin layer of pancake batter)
Add melted butter or margarine and a pinch of salt
Let it rest for a moment
Next, use a well-seasoned frying pan with a non-stick surface
Grease the frying pan by passing a small piece of cloth or paper soaked in a little melted butter or margarine (this is very important: the bottom of the frying pan should be greased only once)
Put the frying pan over medium heat and when it's hot, pour in the amount of two tablespoons of batter and pass the tip of a spatula around the edges to prevent the pancake from sticking
Flick the pancake with a spatula or, if you're very skilled, make it jump in the air and fall back into the frying pan to cook the other side
The pancake should have a lovely yellow-gold color
Prepare the other pancakes and store them between two plates on a warm place
Then prepare the scrambled eggs: break the eggs into a saucepan, beat them well, and season with salt and pepper
Put the saucepan over simmering water and start cooking the eggs, stirring constantly, taking care not to let them stick to the sides of the saucepan
After five minutes, add small pieces of butter or margarine
Remove the saucepan from the simmering water when the eggs are still creamy
Place one tablespoon of scrambled eggs on each pancake
Fold in thirds and serve immediately
For 4 people.
