CLASSIC SWEDISH PANCAKES SUPER EASY

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Classic Swedish Pancakes are tender, lacy crepes that are mildly sweet and perfectly delicious! A perfect breakfast that comes together in minutes and puts a smile on everyone’s faces! Best of all they are super light on flour so feel free to have a bunch!

One of my top choice past occasions is to go out for breakfast. In Chicago and the distant burbs we end up having some ofthe BEST breakfast houses. One of them is really called the Original Pancake House and they have a few areas. I end up having 2, the two of which are inside a 5 mile range of my home. Every eatery has exquisite stained glass windows all over and after entering the café you are loaded up with a solid rich aroma that improves every molecule noticeable all around.

On the off chance that you show up on an end of the prior week 11am there makes certain to be a stand by, however it is ALWAYS, ALWAYS awesome. Since best of all, after plunking down, they serve you espresso with weighty whipping cream as an afterthought. In this day and age of diets and low calories, once in a while it is ideal to have weighty whipping cream as your espresso backup.

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Classic Swedish Pancakes are tender, lacy crepes that are mildly sweet and perfectly delicious! A perfect breakfast that comes together in minutes and puts a smile on everyone’s faces! Best of all they are super light on flour so feel free to have a bunch!

INGREDIENTS

  • 4 eggs
  • 2 cups of milk (I prefer whole milk)
  • 2 tbsp melted butter
  • 1 tsp vanilla extract or my favorite Madagascar Bourbon Vanilla Paste
  • 1/2 of one lemon zested
  • 1 tbsp sugar (cane sugar is just fine)
  • 1 pinch salt
  • 1/2 cup of flour
  • sliced lemons for garnish
  • powdered sugar for garnish
  • whip cream for garnish

Strawberries

  • 1 cup quartered strawberries
  • 1 tsp sugar

INSTRUCTIONS

Swedish Crepes

  1. Add in eggs, butter, vanilla, lemon zest and milk to a bowl. Whisk to combine with either a hand whisk or with a stand mixer. *
  2. Add in salt, sugar and flour. Mix until well combined. Some lumps may remain and that’s just fine.
  3. Place HALF A CUP of batter onto a non stick pan. * Swirly the pan around to make sure everything is filled in. The first crepe may turn out a bit off, but that’s typical
  4. With a thin spatula, flip the crepe gently by lifting it up from the center.
  5. Allow to cook for another 2 minutes then remove. Serve with fresh strawberries, squeeze of lemon and powdered sugar
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Strawberries

  1. Combine sugar and strawberries. Mix thoroughly.
  2. Allow to stand for 15 minutes at room temperature.

NOTES

  1. You can also make this whole recipe in the blender or Vitamix. Hubby happened to conveniently break my Vitamix so I did it with a hand mixer because I am lazy. But a hand whisk will work just as good.
  2. You may need to oil the pan lightly the first time around.
  3. The nutritional information should be used for informational purposes only.

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