This super simple batter can be whipped up in the blender in about 30 seconds. Fill with lingonberry jam and you have Swedish pancakes, or use the sweet or savory crepe filling of your choice. The batter can rest in the refrigerator until you need it and will keep for a couple of days.
Put all ingredients in a blender and whiz until smooth.
Heat a heavy, well-seasoned crepe pan on medium-high heat. Add a dab of butter if needed.
Depending on the size of your pan, use 2-4 ounces of batter per pancake. Add to the pan and quickly swirl the pan to coat more or less evenly. Cook until one side is lightly browned (but not dry or crispy). Gently remove and flip to briefly cook the second side. You may need to adjust the heat level and the added butter as you go. repeat until batter is gone.
There are lots of possibilities for fillings: fruit, jam, honey, whipped cream, cocoa-hazelnut spread, brown sugar...or you could go savory with cheese, veggies, or thinly sliced meats. These are very versatile.
You really need a good pan to avoid frustration. I think nonstick pans are dangerous and they don't come in my kitchen, but a well-seasoned cast iron pan works just fine, as does heavy stainless steel.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (81g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 125 (46%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 123.6mg||38 %|
|Sodium 264.3mg||9 %|
|Potassium 46.8mg||1 %|
|Total Carbohydrate 32.9g||10 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 31.9g|
|Protein 3.9g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 272
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