Swedish Pancakes
These are so versatile; I often use them like crepes and fill them with fruit, ricotta cheese, cottage cheese, flavorings and serve for brunch. Very tender, very simple to make. I have cooked for over 45 years and many of my recipes are from my imagination; this is one of those. With a little experientation, you can probably improve on this recipe.
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DIRECTIONS
- Beat the 3 eggs until very thick and lemon colored.
- Turn mixer down and add milk, flour and sugar, salt and flavoring.
- Heat 10" frying pan on med/high, spray with cooking oil, or lightly coat pan with butter.
- Pour about 1/3 cup of above batter on skillet, lift& rotate skillet so batter covers bottom with a thin layer.
- Cook about 2 minutes until pancake is set, flip over and cook other side for about 2 more minutes; place on plate.
- Continue until all thin pancakes are cooked, greasing pan each time.
- At this time, can be served with butter/jam or syrup.
- But now's the time to get creative!
- In a small sauce pan, mix about 1 cup of fresh fruit (strawberries, oranges, peaches, cherries, etc) with enough sugar to sweeten to taste.
- Add 1 egg, beat in and add extra desired flavoring.
- Then add 1 cup cottage or ricotta cheese; heat through, but don't boil.
- (I sometimes also add fruit yogurt to this mixture.).
- Place one pancake on plate, on lower 1/3 of pancake, place 1/4 cup fruit mixture; lightly roll up and place in buttered 9x11" pan.
- Continue until all pancakes are used; pack rolled pancakes closely together.
- Should have about 12 roll-ups.
- Top with nuts if desired.
- Cover with aluminum foil, place in 350 oven for about 30 minutes or until hot and bubbly.
- Serve in the baking pan with whipped cream available at table for individual tastes.
- This recipe isn't exact- I am a"some" cook-- some of this and some of that.
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