It’s a breakfast staple in every restaurant, and in many homes… pancakes. But in my house, we do them a little differently.
Behold, the Swedish pancake. (Also known as a crepe.)
I have no idea if this is an actual Swedish recipe or not, but I learned from my mother, who learned it from my grandmother, who is of Swedish descent, so I suppose that’s where the name originated.
This is one of the easiest recipes I’ve ever made, at least from an ingredient and measuring standpoint. Here it is:
– 3 eggs
– 2 cups milk
– 1 cup flour
That’s it. I usually add a little cinnamon as well, sometimes a pinch of nutmeg. Really, you can add whatever seasoning/spices you like (pumpkin pie spice maybe?) This recipe makes 8-10 pancakes.
Take those ingredients and whisk them all together. I usually try to pick a mixing bowl with a spout, or a big measuring cup, so I can just pour the batter straight into the pan. Your batter will be really thin – don’t worry! It’s supposed to be that way!
Heat a big skillet (10-12 inches) over slightly less than medium heat, and spray it with cooking spray. (Alternatively, you could just add a little bit of butter to the pan – you just don’t want your pancakes to stick.)
When your pan is hot, pour the batter into the very middle, then swirl the pan around so it spreads out across the whole thing. I used about a 1/2 cup of batter, then swirled from there. This will make your pancake nice and thin.
Now, we wait a bit. The first side takes only about 3 minutes or so. I like to pick up the pan and shake it horizontally to get the pancake to loosen before I try to slide a spatula underneath. If the pancake starts to slide around easily, you’re ready to flip. If not, give it another minute. (Food will usually naturally pull away from the pan when it’s ready!)
For the flip: you’ll need a big spatula. I have a big flat one I got at Target, which I have dubbed my “pancake spatula.” I’m pretty sure this is the only recipe I use it for.
Spray the spatula with a little cooking spray so it won’t stick, then gently slide it underneath the pancake. Then flip! Don’t worry if it’s not perfect, you can pick it up and move it around so it’s flat again.
From here, we’ll just cook a few minutes longer so the other side is done – about 2 minutes. I cook mine until they start to turn a little golden brown. (You might have to peek under the pancake to see if it’s done.) And if you get some crispy edges, don’t worry! Those are sometimes the best part!
There are several different ways you can serve these up – it’s really a blank canvas, so you can do whatever you like!
– butter and syrup
– butter and sugar (my husband’s favorite)
– fruit and whipped cream
– cream cheese
– anything else you like! (Maybe go savory and wrap up some sausage and eggs?)
In our house, we take the big, flat pancake, spread on whatever toppings we like, then roll it up, slice and eat. (The easiest way to roll it – hook the edge with your fork, then roll it up sideways.)
And there you have it! The Swedish pancake! Enjoy!