Swedish Pancakes
photo by Leslie
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 3 eggs
- 236.59 ml all-purpose flour
- 14.79 ml sugar
- 354.88 ml milk
- 44.37 ml butter (melted additional butter to cook crepes)
- sugar
- preserves
- sour cream (to garnish)
directions
- Blend all ingredients in a food processor until combined.
- Heat a 7-inch nonstick or cast iron skillet until hot.
- Add a small amount of butter and immediately pour in one ladle full of batter.
- Quickly tilt pan to spread batter evenly over the bottom.
- When pancake edges are dry and bubbles begin to appear in the center, flip it with a spatula and cook the other side until lightly brown.
- Repeat with the remaining batter, stacking the pancakes on a plate.
- Serve sprinkled with sugar, Lingonberry Preserve, and sour cream as dessert or breakfast, or use fillings of choice and eat as a light supper.
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Reviews
RECIPE SUBMITTED BY
Chef Mommie
Midlothian, 86
<p>I want to thank those of you who try my recipes and also the ones that submit pictures. I truly am excited to receive each and every one of them. May you be ever so blessed! Tina</p>