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Ingredients:
3 large eggs 1/4 cup milk (actually, a 1/3 cup might
be better) 1/4 cup flour salt & pepper to taste.
Maple Syrup to drown Wisk (with wire wisk) all
ingredience (starting with eggs) together until very
smooth (no lumps). The mixture should have the
consistency of heavy cream.

Add about a table spoon each of butter/oil to a
largish fry pan and let melt/heat up. About
medium/high. If you dont have a large fry pan you
may have to make two batches. By large, I mean about
10-12 inches across.

Here is where it gets hard to describe…

Pour mixture in all at once. As the sides start to
set, push the set parts into the center so that more
of the liquid pours into the “canal” and has a chance
to set also. Cut/Push “openings” into the batter to
expose pan surface and swish the liguid into that so
it can set. etc….

When most of it has set and there is only a very
little liquid left (it should still be a “whole” piece
the size of the pan at this point) I cut it into four
and flip each section over. I then wait a few seconds
and then start cutting up everything so that it
resembles scrambled eggs. The goal is to have small,
thick (1/4 inch?), bite sized pieces when youre done.
(The best tool for this is a stiff spatula/egg flipper
🙂

After its cut up, stir and cook it for a while. Dont
be afraid of over cooking it. I never have so far.
You want it “browned” somewhat. I eat it with maple
surrup poured over top but have had it with jam mixed
in. Anything sweet would do, I imagine.