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A Variation of a Sandwich - Scoverg (sco - vair)
By Carol Gibson
A sort of a sandwich, and very much like a crepe, in our culture they were called scoverg, (pronounced - sco - vair.) Poured onto a hot oiled griddle, a thin batter of flour and milk only, gets spread out quickly by tilting the pan around till the batter reaches the edges. A small amount of the thin batter goes a long way. Before you know it, you have a good-sized stack of these. Traditionally, filler for the scovairs always consisted of cottage cheese with a little bit of sugar drizzled over top. Maybe the preference is simply a spreading of just the right amount of Lekvar prune butter. Next you roll the ingredients up, and then enjoy. But scovairs cry out for experimentation. Many creative adaptations go along with these wonderful wraps. Bean sprouts and peanut butter is one rendition that’s quite tasty. Many other kinds of jelly or jam mixed with softened cream cheese are yummy, too. These make a fun breakfast though they can be eaten at any time. Offer a smorgasbord of varied fillings and everyone at the table rolls up their own favorite variation. Another nice thing about scovairs is that they will keep in the refrigerator for a few days. Once they are made, they fit perfectly onto a dinner plate, and then a pan lid goes on top to cover. Anytime is snack time with these, and the texture seems to actually improve after taking a rest in the fridge.
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http://www.examiner.com/x-7637-Miami-Astrology-Examiner~y2009m4d16-Astrological-Compatibility
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