Swedish pancakes are similar to crepes and made from a thin, egg-rich batter that’s cooked in a skillet to produce thin cakes that are rolled up or folded, but the batter for Swedish pancakes contains a higher ratio of milk, butter, and eggs to flour, resulting in something that’s lighter and fluffier than crêpes.
Traditionally served with lingonberries (and sometimes whip cream) on top. Fresh fruit (i.e. raspberries, etc), lemon juice, and maple syrup also work well. LIngonberries can be bought by the jar at Whole Foods and some other grocery stores.
The girlfriend says these are better than any Swedish pancakes she's had in a restaurant. I guess they were good!
Melt 3 tablespoon unsalted butter and let cool slightly. Place 2 cups milk, 1 cup flour, 3 large eggs, the melted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon kosher salt in a blender. Blend until smooth, about 20 seconds. (Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.)
Melt 1 teaspoon unsalted butter in a 10-inch nonstick pan over medium heat. Tilt the pan so the butter coats the bottom. Pour in about 1/3 cup of the batter, then immediately pick up the pan and swirl it to spread the batter into an even layer on the bottom of the pan. Cook until the pancake has browned slightly on the bottom, 1 to 1 1/2 minutes. Carefully slide a spatula underneath the pancake and flip it. Cook the second side briefly, just to set the batter, 15 to 30 seconds more. Tilt the pan and loosen the pancake, then slide it onto a wire rack.
Continue making pancakes with the rest of the batter, adding more butter 1 teaspoon at a time, as needed, to keep them from sticking. Stack the pancakes to keep them warm. To serve, roll each pancake up. Serve the pancakes with toppings, as desired.
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