This traditional recipe for Swedish crepes has been handed down over the
years and featured as the highlight of breakfast buffets served at the Vasa
Country Club of Detroit since 1925. They are especially wonderful with
lingonberries (imported from Sweden or Finland) as a topping, but can also
be served with butter and syrup, powdered sugar, or your favorite fruit
topping.
2 1/4 cups flour
2 tablepoons sugar
1 1/4 teaspoons salt
4 cups milk
7 large eggs
1/2 cup (1 stick) butter or margarine for frying
Lingonberries
Stir together flour, sugar, and salt in a large bowl. Using a wire whisk,
gradually add milk; beat until smooth. Add eggs one at a time; beat with
wire whisk after each addition. Let batter stand 30 minutes (this will keep
pancake intact when flipped). Stir again before cooking.
Heat an 8" to 9" skillet over medium heat. Grease pan well using butter or
margarine. Measure approximately 1/3 cup of batter and pour into hot skillet;
roll pan to spread batter evenly. Cook util bottom is golden brown and top is
starting to bubble. Using a spatula, carefully flip pancake and continue to
cook until golden brown. Roll pancake and transfer to a large serving platter.
(To keep pancakes warm until all batter is used, place on a serving platter in
a 200° oven.) Serves 6
Serve Swedish pancakes with traditional lingonberry topping.
