How to Make Crepes [Ju's family Swedish Pancakes]
In celebration of Mother's Day, our moms joined us to make Ju's family Swedish pancake recipe, which results in something that looks, tastes and feels like a classic crepe.
While filming this video, all four of us felt: 'Why don't we make crepes more?' They're straightforward to make and the perfect vessel for tasty fillings. Ju opted for her childhood classic of rolling them up with butter and sugar—call this a roll-up. Both Dak and Nancy (Ju's mom) used jam. Mia, the true wild card, went a savory direction and filled hers with shredded chicken, mushrooms and spinach: During a pandemic you find all of these crazy things in your fridge. True.
While crepes are quick to make, we spent nearly an hour on the video call. Nancy reminded us that toddler leashes are a great tool and that Ju was always on one. Mia ran out mid-sentence to clip chives from her new garden. We likened her to a California Ina Garten and swooned over the thought of having space for a lush garden like hers.
You likely often have these ingredients, in some form, on hand. For the 3/4 cup of milk, you can use any variety including nut or oat milks. Mia used half and half because, to her, it's the only worthy milk product. Another conversation for another time.
We made our batter in the blender (you just dump all of the ingredients in and give it a quick pulse). This is helpful in getting the lumps out. Our moms just used bowls and a whisk—this works too.
Once you have a thin, lightweight batter, heat a nonstick pan to medium-high heat and toss in a butter chunk. Again, you could sub in a non-dairy option here. Making the crepes may take a couple tries. Avoid the temptation of making an omelette, like Mia did, and only pour about 1/5 of your batter into the center of the pan. Immediately swirl your pan so that it naturally spreads out into a circle. The edges should crisp enough that you can pull them away from the plan and flip the crepe to its other side. Cook the second side for only a moment (Ju kept forgetting them and instead made crackers).
Then, you get to top / fill them with whatever you'd like. Some lofty combinations we love but didn't do are ham and cheese with a mustard seed cream sauce, lemon curd and ricotta, rhubarb compote, or asparagus and hollandaise. If that sounds intense, just slather it with butter, sprinkle it with sugar and to Ju's point, just roll it up.
My Great Grandmother's Swedish Pancakes
Swedish Pancakes
By Executive Chef Sarah Nelson
Vanilla mascarpone, lingonberry & strawberry jam
Beauty & Essex New York
My great grandmother came from Sweden when she was just thirteen. She was a huge part of my life growing up. And so were her Swedish pancakes! We were quite a large family and I remember her cooking these pancakes and back then it seemed like a stack were ten feet high. She would dust them in powdered sugar and top it with a lingonberry jam.
SWEDISH PANCAKE RECIPE - FLÄSKPANNKAKA - OLD SCHOOL FOOD
SWEDISH PORK PANCAKE - OLD SCHOOL FOOD
Fläskpannkaka recept
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How To Make REAL Swedish Pancakes | How to Cook(e)
I grew up next to Swedish neighbors and had the privilege to experience really great, authentic Swedish pancakes. They are really special and very different from others around the world. They are NOT crepes. They are NOT like American pancakes or German pancakes or even Norwegian pancakes. I'll show you how to make them so you can find out just how good they really are.
Swedish Pancakes Full Recipe: Makes about 48/50 small pancakes
2 cups milk
1 cup AP flour
3 eggs
3 tbsn granulated sugar
1 tsp salt
3 tbsn melted butter
1/2 Recipe: Makes About 24/25 small pancakes
1 cup milk
1/2 cup AP flour
1 egg
1 1/2 tbsn gran sugar
1/2 tsp salt
1 1/2 tbsn melted butter
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