Crepes

1 bolli Hveiti
2 bollar Mjólk
2 Egg
50 gr. Smjörlíki
Smá salt

Combine flour, milk, eggs, butter and salt. Blend well. Pour a small amount of batter (about 4" [10 cm] across) on to a hot, large (10-12" [25-30 cm]), lightly oiled, flat pan. Quickly lift the pan and tilt it in all directions to spread the batter around until there is no longer any liquid. It should cover the bottom of the pan. Flip when the edges first start to look very slightly brown. Serve warm with whatever filling you like. Preserves are great, as is steak and cheese. They taste great plain, too. [The original calls for bacon grease instead of butter. The grease tastes _so_ much better, but I certainly cannot afford that much cholestorol in my diet anymore. Also, you can prepare these without butter in the batter altogether, but they tend to be a bit more dry.

Athugasemd Soffíu: Ég nota aldrei smjörlíki vegna sæta keimsins því ég nota þetta sem matarpönnukökur heldur nota ég olíu. 
Dæmi um fyllingu gæti verið: bráðinn hvítlauksostur, smávegis hrísgrjón, skinka, pepperoni, paprika, rækjur eða í raun og veru hvað sem er.  Cheese 'n' steak er eitthvað sem við höfum ekki ennþá prufað á þessar pönnukökur en bragðast örugglega vel með mismunandi tegundum osta og kjötafgöngum.