Smorn (shmorn) is a traditional Slovenian breakfast pancake. Itís something of a cross between a crepe and a pancake. It is very easy to make and children love it.
The French may claim to have invented the crepe, but any Slovenian knows that Napoleon brought it back to France after he learned about it from Slovenians in the Napoleonic Wars!
3 large eggs
1/2 cup whole milk
3 Tbsp. sugar
3 Tbsp. flour
Pinch of salt
Mix all ingredients and beat well. A hand mixer in a 2 cup measuring cup works well for this. Batter will be runny.
Completely wet a hot full-sized skillet with butter. Heat until the butter starts to bubble, then pour off excess. Pour in one quarter of the batter mixture, and tip the pan back and forth until the bottom is completely covered with an even coating of batter.
Heat until the batter is firm and the edges begin to brown, then turn. The smorn will not stick to the pan and will turn very easily. The upper surface will not stick together if it is folded or crumpled while turning; just shake the pan to get it to lie flat. If turned at the proper time, the cooked side will be a pretty uniform toast color.
Cook the other side until it too has browned, although this side will be spotty as the smorn will crinkle a bit while cooking. Re-butter pan and pour off excess between pieces. Makes four.
Serve open-faced. We usually spread them with some sort of filling and then roll them up in a log with a spiral cross-section. Fruit jams and jellies work well as a filling. So does butter and a sprinkling of cinnamon sugar.
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Last updated: March 31, 2003
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