Prep 30 mins
Cook 0 mins
The French call them crepes, and the Swedes call them perfect for rolling, folding, filling, or topping for anytime from breakfast and brunch through dessert. These pancakes are thin, so they're easy to stack, roll, or fold - and they're good topped with maple or pancake syrup, canned pie filling, fresh or canned fruit, or even ice cream and chocolate or fruit sauce. Served plain or fancied-up, these are perfect for anytime you want something light and special. Posted for ZWT 6.
- Place all the ingredients except the butter in a blender. Blend just enough to combine the ingredients (don't overmix).
- In a large nonstick skillet or on a griddle, melt some butter over medium-low heat. Pour 1/4 cup of batter per pancake into the skillet, cooking several pancakes at one time, but not overcrowding them. Flip the pancakes when the edges look like golden lace. Cook for just a bit longer, until the second side of the pancakes turn golden. (These don't take long to cook because the batter is thinner than regular pancake batter.).
- Repeat until all batter is used, adding the remaining butter to the pan as needed.
These turned out well, though, I don't know if I made them big enough. I halved the recipe and still made a ton of these - ( 15+)! I used my griddle and they cooked up nicely. I'll make these again (perfect for a brunch!) I served them with Midsummer Swedish Strawberry Compote - Jordgubbskräm and they were scrumptious together. Thanks for sharing, Jackie! Made for ZWT.