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“These sweet crepe-like pancakes get rolled up into mini jelly roll shapes and are a real hit with children. I serve these often to overnight guests - especially during holiday gatherings. You may use whatever jelly you prefer, we like raspberry or blackberry with seeds the best. The cook time is an approximation of how long I personally take to cook all of the batter - it only takes a few minutes for each crepe.”
18 rolled pancakes

Ingredients Nutrition


  1. Whisk together well the sugar, eggs, salt, milk, and flour in a large bowl until there are almost no lumps.
  2. Heat a medium-sized nonstick skillet or a crepe pan (sprayed first with nonstick spray) to medium-low.
  3. Pour a THIN layer of batter into the skillet, about 1/4 cup or so- it should be just enough batter to coat the bottom of your pan.
  4. Swirl the pan to coat pan evenly with the batter.
  5. Carefully but quickly flip the pancake as soon it looks like it has started to very lightly brown and has begun to bubble.
  6. Once flipped, the second side only takes a few more seconds to cook- remove quickly to a plate.
  7. Immediately spread pancake with a small amount of butter and about 1/2 tsp of jelly or to taste (do not overfill with either or it will get soggy and too sweet).
  8. Roll up into a tube, jelly-roll style and serve.
  9. Repeat with remaining batter.
  10. Note: If possible, assign a helper to spread the butter& jam onto the cooked pancakes as they come out of the pan.
  11. You may need to re-whisk the batter between each pancake as it may settle.
  12. Also, I sometimes need to add a fresh spray of nonstick spray to the pan between pancakes.

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