Swedish pancakes
Swedish pancakes, from above
Non vegEggSweden

Swedish pancakes

Thin, buttery pancakes rolled up with jam and cream. Crêpes' Swedish cousin, a Thursday tradition.

30 minTime
16 gProtein each
mildSpice
Thursday pancakes2 chapters · 1 min read

Make it your way

Grandma's wayThin Swedish pancakes with lingonberry jam and whipped cream.
The original
584kcalsame
16 gproteinsame
1 gfibresame
30minutessame

Swedish pancakes.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Maida (all-purpose flour, plain flour)1 cup
Egg3
Milk2 cups
Butter2 tbsp, melted
Sugar1 tbsp
Salta pinch
Fruit jam (jam or preserves)lingonberry or any berry jam
Fresh cream (thickened cream, heavy cream)whipped, to serve

Method

4 steps
  1. 1Whisk flour, salt, sugar and half the milk to a smooth paste, then whisk in the rest of the milk and the eggs.
  2. 2Stir in the melted butter and rest 15 minutes.
  3. 3Heat a buttered pan and swirl in a thin layer of batter. Cook 1 minute a side.
  4. 4Serve folded or rolled with jam and whipped cream.
Serve it like this

Fold into quarters or roll, two or three to a plate, with a spoon of jam and whipped cream on top.

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Make it a meal

What goes with Swedish pancakes: a bread or rice, a side, something to drink and something sweet.

On the side Janssons frestelse75 min
On the side Inlagd sill30 min
A little snack Toast skagen15 min
To drink Cold coffee10 min
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