1/1 Photo of Swiss Pancakes
I lay no claim to the authenticity of this recipe. This recipe has been in my husband's family for years (hubby's grandparents were from Switzerland.) When my in-laws prepare these, the pancakes are folded up without any filling but I take it a step further and add all sorts of goodies, depending on the season (read my suggestions below). If you are limiting your cholesterol intake, do not substitute more than half of the eggs with an egg substitute. This yields something identical in taste to French crepes, except these pancakes are larger and thicker.
My Private Note
Units: US | Metric
- 4 eggs
- 1/2 teaspoon salt
- 2 cups milk
- 1/2 teaspoon vanilla extract (my addition)
- 3/4 cup unbleached flour
- 1 tablespoon sugar
- 1 tablespoon oil (vegetable, corn, etc.)
- 1Pour all batter ingredients into a blender and blend for 1 minute or until the batter is smooth, stopping blender and scraping down sides if necessary. (Alternately, you can blend all ingredients using a mixer or hand held immersion blender.).
- 2For best results, refrigerate batter for at least 30 minutes before cooking.
- 3Lightly grease a non-stick pan with sloped edges. Heat pan to medium. Pour into the pan approximately a scant 1/3 cup of batter and swirl the batter to distribute evenly. Cook for about 2 minutes or until the top of the pancake starts to form little bubbles and the bottom of the pancake is light brown with "specks".
- 4Flip the pancake over carefully and continue to cook for another 45 seconds to 1 minute. Be careful not to overcook.
- 5Carefully remove pancake to warming dish and continue cooking the pancakes as in Step #3. Grease pan lightly as needed.
- 6For filling: you can leave the pancakes plain as my inlaws do or we like to add strawberries cut up and mixed in with some cream cheese; the top garnished with toasted slivered almonds. I've also used homemade applesauce and fresh peaches, too. Use your imagination for pancake fillings. Roll up, bringing both sides of pancake to center.
- 7Serve warmed maple syrup (or warmed jam or jelly) on side if desired. Sprinkle top of pancake with powdered sugar for presentation.
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Nutritional Facts for Swiss Pancakes
Serving Size: 1 (1077 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 93.5
- Calories from Fat 39
- Total Fat 4.3 g
- Saturated Fat 1.6 g
- Cholesterol 76.1 mg
- Sodium 140.3 mg
- Total Carbohydrate 9.0 g
- Dietary Fiber 0.2 g
- Sugars 1.2 g
- Protein 4.2 g