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Breakfast Dutch

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Submitted by firestarter

YIELD

servings

PREP

15 min

COOK

10 min

READY

30 min

Ingredients

3 3
CULPS CULPS ALL-PURPOSE FLOUR *
1 5
TEASPOON ML SALT
2 2
LARGE LARGE EGGS
1 1
X X MILK *
1 1

Directions

Combine first 3 ingredients.

Add enough milk to make soupy consistency like eaten eggs.

Put enough cooking oil in cast iron skillet so batter will not stick.

(Be generous. Batter will stick while baking.)

Pour batter into skillet.

Bake on top of stove, stirring and chopping as for scrambled eggs, until it looks like scrambled eggs and is baked through.

Serve immediately with butter and syrup.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 377 8% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 626mg 26%
Total Carbohydrate 24g 24%
Dietary Fiber 3g 10%
Sugars g
Protein 26g
Vitamin A 2% Vitamin C 0%
Calcium 3% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Good source of fiber, Sugar-Free
 
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