How to Make Swedish Pancakes

Swedish pancakes are quite different from their American counterpart. They are, instead, closer to the French crepe. And, like crepes, they can be served anytime, not just for breakfast. They make for a nice, light dinner when you serve them after soup.

Difficulty: Moderately Challenging

Instructions

Things You'll Need:

• 3 eggs
• 2 1/2 C. whole milk
• 1 1/4 C. all-purpose flour
• 1 T. sugar
• 1/2 t. salt
• 4 T unsalted butter, melted

How to Make Swedish Pancakes

1. Beat eggs in large bowl with a whisk. Then add the milk, flour, sugar and salt and whisk till smooth.

2. Blend in the melted butter.

3. Heat a skillet, medium-high.

4. Add a bit of butter to the pan, then drop in the batter by tablespoonfuls. Cook till golden brown on the bottom (about a minute or two), then flip and cook a minute or two longer.

5. Keep the cooked pancakes in a dish in a warm (about 200 degrees F) oven while preparing the rest.

Tips & Warnings

• Swedes like to serve these with lingonberry or cloudberry spread, but you can use whatever preserves you'd like.
• To be authentic, make these in a platte pan, which is a large skillet with a number of silver-dollar-size depressions in which the pancakes are cooked.
• There's no need for butter or syrup on these, but if you like, go ahead and use either or both.