Eierkuchen

Eierkuchen is a German breakfast dish that resembles its French counterpart, crêpes. Literally translated, it means "egg cake" which is very apt considering the primary ingredient is eggs (then comes flour and milk ;) ).

The consistency of the batter is thicker than crêpes, though thinner than pancakes. The reason for this is because bits of fruit are typically added, which requires more viscosity.

My mom has long since given up adding bits of apple to our traditional family breakfast of Eierkuchen. As kids, we much preferred them plain.

Traditional toppings include honey or jam or applesauce, but being of the syrup-belongs-on-everything variety, I usually use this instead. I think Mom believes I'm corrupting centuries of tradition. ;)

After the topping of choice has been slathered on, the Eierkuchen is then rolled up elegantly with knife and fork and appropriate-sized pieces shoveled voraciously into one's mouth.

This is one of those family traditions that I'm eager to continue with my own family. Like all grand recipes passed down through generations, however, this one does not have a set recipe. It's all done by feel and some batters turn out better than others.

I'm not this type of person at all.

I need everything spelled out for me, then I can potentially experiment.

Regardless, here's some Eierkuchen for you to enjoy.... :P

(Yes, that's my kitchen floor... Best lighting at the time.)