Prep 20 mins
Cook 0 mins
These are very thin and crepe like but are heavier. They have a very smooth texture. I've read that these may not be authentic Swedish pancakes but the recipe was passed down to my great Grandmother Helen from my Swedish great great Grandmother Maria. It is over 100 years old...possibly 150 or more! Some of my Swedish relatives started the famous Svenhards bakery here in California. They no longer own it but their original packages have my great great Aunt Tilda's (Maria's sister) photo on them! There are similar recipes on Zaar but none with these proportions. My family eats them with maple syrup with melted butter in it and boysenberry syrup drizzled over that and then sprinkled with powdered sugar. You can also eat them with fresh fruit or jam. Servings are an estimate...some people eat 3...or some like me can eat 10! *My Grandmother makes these with up to 5 eggs sometimes and does add a pinch or two of salt.
- Mix everything in a blender.
- **You make these like a crepe but cook both sides. I'm not very good at it so my directions may not be right on -- I'm writing this from past observation -- I use a crepe maker and only cook one side.**.
- Fill a large pot halfway with water and set to simmer. Place a heat proof plate on top of the pot -- You can stack the pancakes on it to keep them warm as you're making more.
- Heat a small non-stick skillet over medium heat. Grease it lightly with butter.
- Pour a small amount of batter (tablespoon or 2) in the center of the skillet and tilt it in a circular pattern so that it coats the whole bottom in a very thin layer, like a crepe.
- Cook it until solid and flip it over. It should be lightly browned on each side. Stack them on the warmed plate.
- To serve them you fold them into thirds and put toppings over them. Or you can fill them like a crepe.
- I hope you enjoy them as much as I do! I wish I had the knack for making them.
Very good recipe. Thanks for sharing. Good idea using the blender -- less things to clean. Goes well with some butter, powder sugar, and syrup. The butter helps the pancake to become more tender but even without it, it still taste great. Thanks again.
I made these in response to my 8-year-old's request for thinner pancakes (like the King's Cakes at Le Peep - not quite crepes, but much thinner than regular pancakes). She was absolutely thrilled with them, and the rest of the family loved them too. I served them with homemade brown sugar syrup. For mine, I put some butter and a sprinkle of cinnamon on one half, folded it over, and topped with a little syrup. Heaven! This is going in my recipe book right away, and I seriously doubt I will make any other kind again. Thank you so much!
I agree with a previous review, the word for these is YUM :) This was my first atempt at making my own crepes and i'd say it was a success thanks to this recipe, i loved them even just right out of the pan with nothing on them. I did make a sour cream and brown sugar sauce, and put that on along with some fresh strawberries, and they were very good! i would probably in the future use just a few Tb butter in the batter, and cook it in the rest of the butter, frying it in the butter really adds to the over all taste :) Thanks for this great recipe!