Pages

Saturday, June 30, 2012

Swedish Pancakes (Crepes)


From the kitchen of my dad!  His famous Saturday morning Swedish pancake recipe.

2 eggs
2 tablespoons oil
2 tablespoons sugar
1 teaspoon salt
4 cups milk
2 cups flour

Beat the eggs, oil, sugar and salt together.  Whisk eggs into milk.  Whisk the flour into the mixture (use an electric beater for best results) until thoroughly combined.  

Heat a frying pan over medium-lo heat (setting 3), lightly grease with oil.  When hot, pour about 1/4 to 1/3 cup of batter into frying pan.  Tilt pan to evenly coat the pan with the batter.  When the bottom of the pancake turns golden brown, flip and cook on the other side until golden brown. Remove from griddle and let sit for a minute or two until soft and pliable, then roll up.  Thoroughly stir batter each time before pouring into frying pan as the flour tends to settle on the bottom.

Serve with fresh fruits, marmalade, whipped cream. Another favorite filling of the hubby's is coconut, sweetened with sugar. 


Evenly spread the batter by tilting the pan

The pancake is ready to turn over

Gently lift with finger tips - it should be golden brown on the bottom.
Then, use a spatula to flip it over.

 Cooking on the reverse side

 The finished product prior to rolling up
A Swedish pancake, filled with fruits and whipped cream

2 comments:

  1. Hey Andrea.. Pearl hre.. :) This recipe looks delicious and will help in solving my breakfast woes.. Bt before I begin cooking this, just wanna know how many servings will this make? Also what kind of flour do I use? Is it all-purpose flour? Thanx and keep posting..!! ;)

    ReplyDelete
    Replies
    1. I think this should make around 12 pancakes. You can keep the remaining batter in the refrigerator and use it the next day without any problems. Just be sure to stir it very well before using.

      Yes, the flour is all-purpose flour. :)

      Delete