Description
Light and thin, Swedish pancakes are similar to crepes and are perfect for breakfast or brunch, often served with lingonberry jam or fresh fruit.
Ingredients
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3 large eggs
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1 1/4 cups all-purpose flour
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1 3/4 cups milk
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1/4 cup granulated sugar
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1/4 teaspoon salt
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1/2 teaspoon vanilla extract
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2 tablespoons butter, melted (plus more for the pan)
Instructions
In a mixing bowl, whisk together eggs, milk, sugar, salt, and vanilla extract until well combined. Gradually add in the flour, whisking to avoid lumps. Stir in the melted butter and let the batter rest for 10-15 minutes. Preheat a non-stick skillet or crepe pan over medium heat and lightly grease with butter. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges look dry and the bottom is golden brown, then flip and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter, greasing the pan as needed. Serve warm with lingonberry jam, fresh berries, or powdered sugar.
Notes
Letting the batter rest helps reduce bubbles and improves texture. These pancakes can be made ahead and reheated gently in the oven or microwave. Try adding a pinch of cardamom for a traditional Swedish flavor twist.