1/3 cup whole milk
1 tsp. sugar
3 1/2 Tbsp. flour
1 1/4 cups strawberries
Beat egg yolks, milk, sugar, and flour until smooth.
Beat the egg whites until stiff, but not dry, and fold in.
Brush a large, nonstick frying pan with melted butter. Pour in the batter, cover, and cook slowly over low heat for about 10 minutes.
Slice the berries. Sprinkle with sugar.
Spoon over the cake, then roll up.
Sprinkle the roll with powdered sugar and serve with berries, whipped cream, or ice cream.
The Norwegian Kitchen is available for purchase, through the Vesterheim Bookstore.
523 West Water Street
Decorah, IA 52101