Casmira's Pennycakes

Casmira's Pennycakes

My Lithuanian grandma called these thick crêpes pennycakes.

1 C. flour
1 C. milk
3 eggs, preferably organic
4 T. melted butter, divided
generous pinch of salt
pinch of freshly grated nutmeg
farmer's cheese and smoked salmon or jam for filling

Measure the flour into a bowl and add the milk gradually, whisking out as many lumps as you can. Whisk in the eggs one at a time, then stir in 2 tablespoons of the melted butter, the salt, and the nutmeg. You should have a pourable batter, thicker than heavy cream.

Heat a 5 or 6-inch nonstick frying pan over medium heat. Brush the surface with a little of the remaining butter. Pour a puddle of batter into the center of the pan. Tilt the pan to spread the batter over the bottom. When the center begins to get dull (less than a minute), shake the pan to loosen the pennycake. And this is the fun part – flip it! Yes, you can do it. Toss the pennycake by jerking the pan up and away and back toward you in one motion. Keep your eye on it so you can position the pan under it on the way down. You'll probably miss a few times, but have a utensil handy and unfold the messed-up pennycake, or pick it off the ceiling, or let the dog have it. Let it cook for another 5 seconds and it's done. Cool on a rack. (Can be frozen or refrigerated, well wrapped.)

Put a small slice of smoked salmon and a tablespoon of fresh farmer's cheese in the middle of each pennycake, fold over the sides, and roll into a package. Bake at 350° F until heated through. Makes about 12 six-inch pennycakes; can be doubled.