Prep 5 mins
Cook 10 mins
Swedish pancakes are one of Sweden's best-known food exports. Served with sprinkled sugar, Preserves and sour cream, they are traditionally eaten as a dessert on Thursdays with yellow pea soup. Swedish pancakes are essentially a crepe, eaten sweet for breakfast or dessert or savory for supper with assorted fillings. They may be made the size of a crepe or a silver dollar.
- 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)
- sour cream (to garnish)
- 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.
This was a terrific recipe! We had these for dessert, filled with strawberry compote and topped with whipped cream. The crepes were light and thin, but sturdy enough to roll. Excellent recipe!! Made for ZWT 3:)