Saturday, November 2, 2013

Swedish Pancakes (or crepes)

2 eggs
1 cup milk
1 cup flour
1 tsp. salt

Beat eggs until blended. Add milk and salt and stir. Slowly blend flour into liquid until smooth and well mixed. Batter will be very runny. If you get lumps, use a hand mixer until lumps are gone.

Heat small (8 inch) omelette pan sprayed with vegetable oil (not olive oil) on medium heat. Using a non-stick pan is best. When water skits across the top of the pan, it is hot enough. Add about 1/4 cup of batter to middle of pan and tilt pan until the batter completely fills the bottom of the pan evenly. It's okay for it to go up the sides of the pan slightly. When batter looks dry, quickly flip pancake over (you will have to loosen the pancake from the side of the pan, but it should easily slip out). Brown other side until small brown spots appear. Be careful not to overcook as they will burn. You must be very attentive to the pancakes as they cook very quickly.

Take pancake out of the pan and put on a plate. Continue process until all pancakes are made.

Have another person help you to butter cooked pancake, fill with apple butter, jam, cinnamon and sugar or just roll up and dip them in real maple syrup.

Makes approximately 8 or 9 8-inch pancakes. Cool any leftovers and then place between wax paper or parchment paper and place in a plastic gallon bag and keep in refrigerator. These can be used for sweet or savory dishes.

**I got this recipe from Henny Leonard who got it from Cathy Clark. Henny made these as a special breakfast often and called them "skinny pancakes" for her children. I lives with the Leonards when I went to college at UW-Whitewater. They made many special recipes that I still use today, but this is one of the easiest and most favorite of them all!

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