I found this Swedish Pancake recipe in The Food Nanny Rescues Dinner Again! recipe book and haven’t looked back. Lucky for you, this recipe is available online as well at thefoodnanny.com. I start by adding all of the ingredients to my blender. I use the BlendTec blender, but any blender will work. After the ingredients are all blended, all you have to do is pour it slowly into a hot, oiled skillet.
I tilt the pan from side to side to thin out the pancake a little. Once the edges are cooked it is ready to flip. I use a very thin, bendable spatula to flip it. You will probably need to experiment with the heat. The recipe says to cook it on high heat, but I find that a medium heat works better for me.
Swedish pancakes, or crepes, can be very tricky to cook right. I tried multiple other recipes before finding the perfect one. Don’t give up if they don’t work out perfectly the first time. It can take some practice. I like to top my Swedish pancakes with homemade strawberry freezer jam. My kids love them with syrup, chocolate syrup, caramel syrup, whipped cream, powdered sugar, and fresh fruit.
The ingredient list says to use Kamut flour but it isn’t necessary. Regular white flour will work just fine.
Ingredients
- 1 3/4 cups White Kamut Flour
- 2 Tablespoons sugar
- 1/2 teaspoon salt
- 3 eggs
- 3 cups milk
- 1/4 cup melted butter
- Canola for frying
Instructions
Click here for Grandma Ellen’s Swedish Pancakes instructions.