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Prep time
10 minutes
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Cook time
30 minutes
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makes
about 18 crêpes
Author Notes
Swedish pancakes are one of those things that feel extra special but are surprisingly easy to make. They’re thin, buttery, and just the right amount of sweet—kind of like a crêpe but softer and more delicate. They’re often served with raspberry or strawberry jam and whipped cream, but honestly, you can top them with whatever you like—fresh berries, a sprinkle of sugar, or even a little drizzle of maple syrup or a squeeze of lemon juice.
• Make the jam up to a week in advance and store it in a sealable container in the fridge. Alternatively, buy pre-made jam of choice.
• Although you should make the pancakes right before serving, you can make the pancake batter up to two days in advance and store it in the fridge until ready to use.
—Nea Arentzen
Test Kitchen Notes
This recipe appears in Episode 3 of our series "What's For Fika"
—Food52
Ingredients
- Pancake Batter
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1 1/2 cups
(180 grams) all purpose flour
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1 teaspoon
kosher salt
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3 cups
(750 grams) whole milk
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3
large eggs
- Raspberry Jam
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1
container fresh raspberries (frozen is fine too)
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1/2 cup
(100 grams) granulated sugar
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1 tablespoon
lemon juice
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A pinch of kosher salt
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TO SERVE (optional)
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Freshly whipped cream
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Sugar to sprinkle on top
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Softened butter
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Lemon for squeezing over
Directions
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In a medium saucepan, combine the raspberries, sugar, lemon juice, and salt. Place over medium heat, then cook, stirring occasionally, until the raspberries have broken down and the jam has thickened slightly. Remove from heat and set aside to cool while you make the pancakes.
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In a large bowl, combine the flour and salt. Add half of the milk and whisk until no flour clumps remain. Add the remaining milk along with the eggs; mix into a smooth batter.
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Set a nonstick or cast-iron skillet over medium heat and lightly grease it with butter. Pour scant ¼ cup of batter into the pan, swirling it quickly to spread into a thin, even layer. Cook until the edges start to lift and the bottom turns golden brown, about 1 to 2 minutes. Use a spatula to gently flip the pancake. Cook until lightly golden on the bottom, another 30 seconds to 1 minute. Transfer to a cooling rack or plate and keep warm under a clean kitchen towel.
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Repeat with the remaining batter, adding more butter to the pan as needed.
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Serve the pancakes with freshly whipped cream, homemade raspberry jam, and any other optional topping.
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