How to make Swedish Crepes
Swedish Crepes are a close cousin to French Crepes, but I like these EVEN MORE. The combo of butter and powdered sugar is what does it, plus rolling vs folding the finished crepe is what lets all those layers of butter and sugar shine.
Make these with regular kitchen items...no crepe pan or other specialized crepe tools needed!
My mom made these when I was growing up and they were my absolute favorite. Now I make them for my kids and they are their absolute favorites now. You DO NOT want to miss out on making these! I double and even triple the recipe and there are never leftovers.
Cynthia's Swedish Pancakes
Cynthia demonstrates how to make Swedish Pancakes using her mother's recipe. Astrid came to America from Strömstad, Sweden around 1920.
RECIPE
3 eggs (large, extra large, or jumbo), beaten
1 1/2 cups milk (approx)
3/4 cup flour (approx) sifted
1/4 cup sugar
Combine well-beaten eggs and milk. Sift together dry ingredients. Add to egg mixture, mixing until smooth. Heat the pan (nonstick) on medium heat and just swipe the entire pan with butter or margarine. For each pancake drop two large spoonfuls of batter (Cynthia uses two gravy ladles full of batter) into the pan and swirl around till pan is covered with batter. Turn when underside is delicately browned. Brown delicately again.
Serve immediately. They are best when served one at a time hot out of the pan while the edges are crispy. You get about 12-15 pancakes out of the batter. You can fold them over and stack them in a bowl in a warm over if you want to serve everyone at once but the edges won't be crispy. Cynthia prefers to let people wait and get them one at a time.
Swedish Pancakes Recipe (Plattar)
Learn how to make Swedish pancakes! This authentic Swedish pancakes recipe comes from my wife's great-great grandmother, Anna Boerjeson, from Smaland, Sweden. The batter makes roughly 40 pancakes.
Known in English as Swedish pancakes, this delicate, crepe-like cakes are sweeter and smaller than American pancakes, served with lingonberry preserves instead of maple syrup. Moist on the inside, crisp on the outside, they are topped with a tart-sweet dollop of lingonberry preserves. Lingonberries, a member of the cranberry family, grow in the mountainous regions of Scandinavia.
Swedish Pancakes Recipe ingredients
3 eggs
2 cups heavy cream
1 cup all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons melted unsalted butter
14 1/2 ounces sweetened wild lingonberries (or substitute raspberry preserves)
Directions
1. Beat eggs with whisk in large mixing bowl. Beat in cream, flour, sugar and salt.
2. Whisk until smooth. Then blend in 4 tablespoons of butter.
3. Heat in a large skillet or a Swedish pancake pan or an electric fry pan. Over medium high heat, brush lightly with melted butter. Drop the batter on the pan by tablespoonfuls.
4. Swedish pancakes should be a little smaller than a coffee can lid.
5. Cook until golden brown on the bottom, about 2 minutes. Then turn over and cook 1-2 minutes longer.
6. Keep the cooked pancakes in a warm heated oven at about 225 F in a partially covered dish while preparing remaining pancakes.
7. Serve a small amount of lingonberries on top of individual pancakes.Yield: Serves 8 people with 2-3 pancakes each
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Making Swedish Pancakes, and then trying them!
We tried to make Swedish pancakes for the first time. Seemed to go fairly wonky in the first half of cooking, but hopefully we achieved some decent Swedish pancakes in the end. Conclusion, Swedish pancakes are delicious, even if you mess them up!
There were many Swedish pancake recipes to try, so we went with this one below:
If you have a better recipe, or would like to rebuke us for smothering Swedish pancakes in too much jam, leave a comment! ????
(Yes, we tried to fit Swedish pancakes in every sentence)
PANNKAKOR | Swedish Pancakes
Swedish Pancakes are incredibly delicious. They are thin and light and remarkably easy to make!
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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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