Swedish Pancakes

My son’s friend since kindergarten is from Sweden and a few years ago they started having playdates. When I dropped him off one day, their mom was preparing Swedish Pancakes. Intrigued, I stayed when she said we could have coffee and catch up while the kids played. I watched her prepare them and expertly swirl and flip the thin, but not quite crepe thin, pancakes. She had an actual crepe pan that I always thought of as unnecessary – until that day. Right then and there, I knew I NEEDED one!

She spread a thin layer of Lingonberry jam on the pancake, rolled them up cigar style and served them with fresh raspberries. On some, she used the Star Wars cutters I gave them for the holidays to make little cut outs. The kids gobbled them up with milk. Excellent snack!

And it’s perfect for tomorrow’s weekend breakfast! This is a very easy recipe as all you need is a blender, a crepe pan or fry pan, and a few ingredients you just probably already have – flour, milk, eggs, butter, and salt!

You’ll need the following:

2 1/4 cups all purpose flour

2 1/2 cups whole milk

3 eggs

1/2 teaspoon salt

Butter for frying

Lingonberry Jam, Nutella, nut butter, fruits jam, fresh fruits/berries, whipped cream, for serving

1. Place everything in a blender and blend until smooth. Set aside for 10 minutes.

2. Preheat a crepe pan or a fry pan over medium heat. Melt 1 teaspoon butter and pour 1/4 – 1/3 cup batter in and immediately swirl to coat pan thinly. When edges are dry and curl up slightly, run a rubber spatula around the edges and flip over. Cook for about a minute more, until bottom is golden.

3. Serve with more butter, jam, Nutella, nut butter, fruits and/or whipped cream. Whatever you want, really! I sprinkled them with some powdered sugar.

Have a great morning! Enjoy!

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