Wednesday, March 16, 2011

"Swedish" weekend, pt. 3

As the final installment of our Swedish recipes (for now, anyway), we would like to share with you "Swedish pancakes," another recipe from Sarah.

Swedish pancakes have a very viscous batter, so when they are cooked they are very thin, like crêpes. Don't be broken-hearted if your first few do not turn out... that seems to be the rule with crêpes!

Swedish pancakes
2 1/2 dl (a little more than 1 cup) flour
1/2 tsk (1/2 tsp) salt
6 dl (2 1/2 cups) milk
3 eggs
3 msk (3 Tbsp) butter, melted
  1. Mix flour and salt in a bowl. Add half of the milk and mix until smooth.
  2. Add remaining milk, eggs, and butter. Continue to mix.
  3. Fry. It is easiest to ladle some batter into a heated pan and swirl it around until it coats the bottom of the pan. Let cook until you can loosen the sides of your pancake from the pan. Since it is so thin, you do not have to flip it, but you can if you want to.
  4. Serve with toppings such as powdered sugar, jam, or berries. You can roll these like crêpes.

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