Swedish pancakes are one of Sweden's best-known food exports. Served with sprinkled sugar, Lingonberry Preserve and sour cream, they are traditionally eaten as a dessert on Thursdays with yellow pea soup (page 7 of the book). Swedish pancakes are essentially a crêpe, eaten sweet for breakfast or dessert or savory for supper with assorted fillings. They may be made the size of a crêpe or a silver dollar.
1 cup all-purpose flour
1 tablespoon sugar
1-1/2 cups milk
3 tablespoons butter, melted additional butter (to cook crêpes)
Sugar, Lingonberry Preserve, and sour cream (to garnish)
Blend all ingredients in a food processor until combined. Heat a 7-inch nonstick or cast iron skillet until hot. Add a small amount of butter and immediately pour in one ladle full of batter; quickly tilt pan to spread batter evenly over the bottom. When pancake edges are dry and bubbles begin to appear in the center, flip it with a spatula and cook the other side until lightly brown. Repeat with the remaining batter, stacking the pancakes on a plate. Serve sprinkled with sugar, Lingonberry Preserve, and sour cream as dessert or breakfast, or use fillings (pages 119-21 of the book) and eat as a light supper.
The Swedish Table
by Helene Henderson
Univerity of Minnesota Press
$29.95; Cloth/jacket; 224 pages
Recipe reprinted by permission.
This page created October 2005
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