Prep 15 mins
Cook 5 mins
Found this recipe at recipegoldmine.com. It doesn't say how many servings, so I'm just guessing. Times do not include time to let the batter rest. Posted for ZWT6.
- 1 cup sifted flour
- 2 tablespoons granulated sugar
- 1⁄4 teaspoon salt
- 3 eggs, beaten
- 3 cups milk
- 1⁄3 cup butter
- lingonberry preserves
- Sift flour, sugar and salt together.
- Add eggs and milk gradually.
- Stir until thoroughly mixed.
- Let stand 1 to 2 hours.
- Heat a griddle, skillet or tempered Swedish pancake pan.
- Brush well with butter.
- Spread hot cake batter thin.
- Brown on each side.
- Roll hot cakes.
- Serve with lingonberry preserves.
These were absolutely yummy - but I couldn't flip one over nicely, so no pic! With no-stick pans, not very much butter is needed - my first one was very greasy. But those were my personal issues - the recipe is wonderful and will be made again!<br/>ZWT9 Soup-a-Stars
Very good! These are very reminiscent of crepes - and, indeed, just like I always do with crepes, I managed to squish up the first one. Once I got the technique down, it was all good. I used the lingonberry preserves, and it made for a nice flavor. Thanks for sharing! ZWT9
Scaled this back to 2 servings. Someone else described this as an 'eggy crepe' and I think that says it very well. Served with lingonberry preserves purchased at IKEA (needed an excuse to go shopping, I guess ;-) ).