Swedish Pancakes(These Are Like Little Crepes) – a delicious recipe with eggs, milk, flour, salt, sugar, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Beat eggs well.
2
Beat in milk.
3
Add salt and sugar; mix well. Add flour a little at a time and mix well.
4
Heat a large smooth-bottomed frying pan over medium heat.
5
Add a bit of oil to prevent sticking.
6
Then pour in just enough mix to cover the pan bottom in a thin layer (pick up the pan and roll it to distribute the pancake).
7
When the top of the pancake looks almost dry to the touch, run a spatula around the edge to loosen it and turn it over.
8
The pancake should be a nice medium brown.
9
Remove from the pan once the bottom is also cooked (this takes less time than cooking the first side).
10
Stack finished pancakes on a plate in a warm oven and serve once they're all cooked.
11
As each pancake is taken, spread butter, jam, fruit, applesauce, yogurt, syrup or anything else that sounds good down the middle of each cake and roll it up.
12
Enjoy!
378
kcal
Calories
9
g
Fat
56
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 eggs, 2 c. milk, 1 c. flour, 1/2 tsp. salt, and more.
Yes, Swedish Pancakes(These Are Like Little Crepes) falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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