Sunday, January 12, 2014

Swedish Pancakes

I finally made something that wasn't deep fried and even filled and topped it with fruit. I am not much of a "breakfast" person; I usually just make a cup of coffee and eat a banana but Jess harassed me into making some Swedish Pancakes this morning.
A Swedish Pancake is kind of a cross between a pancake and a crepe. They are very thin but still fluffy and are the perfect vessel for a fruit compote. Today I just cooked down some fresh raspberries and blue berries with a little sugar and lime juice. I would have preferred some lemon or orange zest but had to roll with what was available.
 I am usually crappy at flipping things in a pan but I have been practicing a bit and actually tossed these plate sized monsters without any trouble.
It was a light breakfast that still filled us up and is just different enough from normal pancakes that you feel fancy and international. This made three giant pancakes but you could easily scale the recipe up.


  • 2 eggs (mine had super yellow yolks so the pancake has a nice yellow color)
  • 1 cup milk (I put a splash of whipping cream as well)
  • 1/3 cup all purpose flour
  • 1 1/2 tsp sugar
  • pinch of salt
  • 1 tbsp melted butter

Here is the naked crepe:


  1. Whisk the eggs.
  2. Add the rest of the ingredients and whisk until mixed  evenly.
  3. Preheat a pan to medium and add a small knob of butter to keep the pancake from sticking.
  4. Pour in enough batter to cover the bottom of the pan with a thin layer.
  5. When the top is starting to look dry flip it.
  6. Cook for a couple of minutes until it is turning a golden brown (you can judge how dark you want it, I like mine flexible so that I can roll them easily).
  7. Fill with whatever filling you have and roll up.
  8. Top with fruit and a little syrup.

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