Grandmother Davis’ Egg Omelet
Ruth H. Turner

3 eggs
1 Tbsp. flour
1 c. milk
˝ tsp. salt
Shake of pepper

Beat the eggs and flour together. Then stir in the milk. Have iron skillet with proper amount of butter hot for frying. Pour mixture in pan. Brown ingredients on one side, turn and brown on the other side. Cook slowly. Cut in wedge shape. This is similar to an omelet, but heavier.
Grandmother was Hattie Britton Davis 1869 – 1922 of Surry and Keene, New Hampshire