Ingredients

4 Eggs

Method

Beat together the eggs, cream and salt, gradually adding the sifted flour and continue stirring until smooth. Add the grated Swiss cheese.

Melt the butter on a griddle and when it is very hot and brown add the mixture, pouring a little at a time from a jug. Cook on both sides, turning once only when the bubbles appear. Serve piping hot with a small spoonful of butter melting on the top.

Or serve folded over and with a bowl of cultured sour cream flavoured with a grated cucumber, a small can of prawns and half a cup of chopped spring onions, ready to fill each pancake with filling.