Thin Swiss Pancakes

Thin Swiss Pancakes

Thin Swiss Pancakes
Light and lively -- that's the best way to describe these superb Swiss pancakes that your family is sure to flip over. Top with butter and syrup.
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Serves:
8

Ingredients
4 cups flour
2 tsp salt
1/2 cup shortening
At least 1 egg per cup of flour
12 oz. evaporated milk

Methods/steps
Mix flour, salt, shortening (cut into flour), and some water, enough to give good consistency for mixing in eggs. Mix in eggs thoroughly. Then add enough evaporated milk to make the batter real thin -- about 12 ounces. Fry until golden and crisp, about 5 minutes on each side. Drain on paper towels.
This batter can be kept in the refrigerator for up to 4 or 5 days.

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