Monday, February 21, 2011

Swedish Pancakes AKA Crepes

A recipe from an old friend . . . .

Swedish Pancakes with Lingonberry
(yea, I nix the Lingonberry)

3 eggs

1 cup milk

1 1/2 cups sifted flour

2 tablespoons sugar

1/2 teaspoon salt

1/2 cup cream

2 tablespoons melted butter

Beat eggs until very light. Add half the milk and fold in flour sifted with sugar and salt.  Add cream, butter and remaining milk. I make this one at a time on the stovetop in a well-oiled, non-stick circular, small frying pan over medium-high heat. I thin the mixture down some with a little more milk to make a thinner crepe type pancake.  Know that the first two or three are always jacked, until the pan seasons and the heat is just right.  Also, don't flip 'em.  Thin the mixture enough so that when you spoon it into the pan and spread the batter by tilting the pan, the edges cook. 

Mimi loves these with cinnamon/sugar mix sprinkled right into the batter.  Big & Middle slather them with whip cream & strawberries or raspberries.  Middle's own creation is to add a few cocoa krispies (yes, the cereal) for a touch of sweet crunch.  Little just eats them plain . . . like a soft pancake.  And my favorite thing to do is roll a piece of ham in them & send them cold for lunches with a little side of ranch :)


1 comment:

Julien said...

just a little correction as i pass by your blog:
Crepes are french, more precisely from the britany region.
You're right about the "Yum!!"

take care