Smaller and thinner than their American counterparts, Swedish pancakes are quite tender and comparable in texture to French crepes.
- Yield: Makes about sixty 3-inch pancakes
Source: Martha Stewart Living Television
- 3 large eggs
- 2 cups milk
- 1 cup flour
- 6 tablespoons melted butter
- 1 tablespoon sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- Confectioners' sugar, for garnish (optional)
- Fruit, such as raspberries, strawberries, or sliced melon, for garnish (optional)
In the bowl of a food processor, combine three eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor, and add 1 cup flour. Process again until smooth and thick, 1 to 2 minutes. Add remaining milk, butter, sugar, vanilla, and salt.
Heat Swedish pancake pan over medium heat. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking 1 to 2 minutes more.
Serve with jams or maple syrup. Garnish with confectioners’ sugar and fruit, if desired.