Swedish Pancakes

Swedish pancakes are very similar to a French crepe, but lighter and fluffier. Growing up, we ate them rolled up and topped with butter and syrup.
You can also serve them with fruit or whipped cream!

Ingredients

3 large eggs
3 cups milk
3 tablespoons unsalted butter melted, plus more for the pan
1½ cups all-purpose flour sifted
2 teaspoons sugar
1 teaspoon salt

Directions

In a medium bowl, beat eggs until well combined.
Add milk, butter, flour, sugar and salt to eggs and mix until smooth.
Heat more butter in a 10-inch nonstick skillet over medium heat, or spray skillet with nonstick cooking spray.
Pour about ¼ cup batter into the pan and tilt the pan in circles until the batter is spread all over in a thin layer. Cook for 1–2 minutes. When the edges are bubbled and browned, it is ready to flip.
Cook the other side until golden, about 1 minute, then transfer to a plate. Repeat to make the remaining pancakes, stacking them with a piece of parchment paper between each one to keep from sticking.
Serve immediately with your toppings of choice, such as butter/syrup, fruit, whipped cream, chocolate chips, Nutella or peanut butter.

Page updated

Google Sites

Report abuse