Swedish Pancakes

 My husband is a pure blooded Swede. He had a recipe from his grandmother for Swedish Pancakes. These pancakes are essentially a crepe. It takes a little bit of practice to get these delights to come out perfect. One year for Christmas I gave him a crepe pan to help ease the pain of making the perfect pancake.

These lovely pancakes can be filled and rolled with any filling you choose. In order for us to get our youngest to eat them when he was very small, we filled them with applesauce and rolled them. I like butter and cinnamon sugar myself. However if you use your imagination you can fill them with just about anything. The pancake is light and sweet and pairs well with so many ingredients.

• 1 cup flour - all purpose
• 1 tbsp. sugar
• 3 large eggs
• 2 cups milk
• 4 tbsp. melted butter for the mixture + additional butter for the crepe pan

1. Heat your oven to 200 degrees so you can place your made crepes in there to keep warm while you are finishing the batch.
2. Sift the flour and sugar together into a mixing bowl.
3. Beat the eggs with the milk in a separate bowl.
4. Pour the wet ingredients into the dry ingredients and stir until blended together.
5. Last, add in the 4 tbsp. melted butter and stir until incorporated.
6. Lightly brush your crepe pan or nonstick frying pan with some melted butter over moderate heat.
7. Drop the batter into the pan - a table spoon or so at a time.
8. Swirl the pan to even the batter mixture.
9. Cook for one minute or so until bubbles appear, then flip the crepe over and cook the second side.
10. The pancakes should be a light golden color.
11. Keep the pancakes in the warm oven until all are complete.
12. Fill the pancake, roll and serve.