Thursday, March 5, 2009

Swedish Pancakes

My dad made breakfast on the weekends almost every week growing up.  He is the best crepe maker!

6 eggs beaten
1 tablespoon vanilla
2-4 tablespoons sugar
1/2 teaspoon salt
3 1/2 cups milk
2 cups flour

Whip eggs thoroughly with vanilla, sugar and salt.  Add milk and flour.  Consistency should be as heavy cream--if too thin add another tablespoon or 2 of flour.  Pour 1/4 cut batter into skillet, on medium heat, and swirl around pan to make a crepe-like pancake.  Flip when top is not shiny anymore.  Cook until golden.

Makes 18 pancakes (adults generally eat about 4).

There are many ways to eat Swedish Pancakes, here are just a few ideas: syrup (maple and fruit flavors) and powdered sugar, lemon juice sprinkled around and powder sugar, jam, melted butter and cinnamon & sugar, as a sandwich with things like ham, turkey, chicken, cheese, tomatoes, etc.  The other day a friend told me she put yogurt (plain) and cinnamon or brown sugar in them.


  1. My kids would be in heaven if I made this for them!! How fun to you had this tradition!