Swedish Pancakes

1. 1

   Melt the butter in a 10-inch non-stick skillet over medium-low heat. Remove from heat. Preheat oven to 200 F.

2. 2

   Combine the flour, milk, eggs, melted butter, almond extract and salt in a blender and process until smooth.

3. 3

   Warm the skillet over moderate heat. Add enough butter into the skillet to coat the bottom and sides. Pour in a scant 1/3 cup of the batter and quickly swirl the pan to evenly coat the bottom. Cook until pancake sets, about 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip it. Cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a baking tray and keep warm in the oven while making the others. Repeat with the remaining batter to make about 12 pancakes.

4. 4

   Fold or roll the pancakes and serve with fruit and dust with confectioner's sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.