Advice life hack

How to Make Swedish Pancakes That’ll Have Them Begging for More

As kids, we often had interesting guests that visited us from around the country and the world. One such visitor was Mr. Franson from Sweden. He was a minister from our church that came around twice year–you know checking on the flock and all. While his accent was a bit hard to understand, his bag of magic tricks and homemade puzzles captured us. One time he cooked up a batch of the best pancakes I’d ever had. (Technically, they’re crepes). My mom got him to share his secret Swedish pancake recipe with her. When I became an adult, or cleverly disguised as one, I got the recipe from her.

There are 3 tricks to ensuring your batch is the bomb:

1. Use the right butter
2  Don’t cook them too hot or too thick
3. Vanilla extract (Yeah, that’s right. Mr. Franson’s original recipe didn’t include this.)

Prepare yourself for a plateful of happiness…and smiles all around the breakfast table.

• 1 cup flour
• 1 1/2tablespoon sugar
• 1/8 tsp. salt
• 1 1/4 cup milk
• 3 eggs
• 1/2tsp. butter (unsalted / sweet)
• Add vanilla extract 1/4 tsp
• Beat all till smooth
• Melt 1tsp. butter in frying pan.
• Pour 1/4 cup of batter into hot frying pan. Tilt pan until batter covers bottom of frying pan. KEEP THEM THIN!
• When you see small holes, flip carefully, and lightly cook the other side.
• Carefully roll into a crepe while in the frying pan. (This takes practice. Try getting it with just your spatula. The first few times I had to use a fork too, but the fork can tear the crepe. )
• Serve with powdered sugar and fresh strawberries, or anything else you can think of.

Notes:

People usually eat 2 or 3 of these, depending. Best to serve them hot. When I’ve got my first 2, I let the horde know grub is on. They can duke it out.

Butter is key. Use unsalted in the batter. I like Kerrygold Irish Butter (salted) for the pan. Wipe the pan with a paper towel between each pancake/crepe you make. Add new butter each time. DO NOT BURN the BUTTER or let it turn brown.

If you your batter looks lumpy or weird when it hits the pan, the pan is too hot. The crepe should look smooth on both sides.

Love to hear how they turn out for you!

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