Swedish Pancakes

It's been a crazy summer and I haven't even really been home to cook. But today, I thought I'd try my version of a Swedish pancake/crepe. They were so good! I think next time I'll half the butter (which I'm posting the recipe with only half the butter in it, so you could in theory double it and they'd be good).

• 2 large eggs
• 2 c milk
• 1 c all purpose flour
• 2 T sugar
• 1/4 t salt
• 2 T melted butter
• Oil for griddle (if needed - I had a nonstick pan and the butter was enough to flip them over)
• Sides of fruit, Nutella, jam, and some like sour cream

Directions
Preheat a Swedish pancake pan (round, cast-iron pan) over medium heat.

Beat the egg and milk in a small bowl.

In a large bowl, combine the flour, sugar, and salt. Add the milk mixture, stirring to make a thin batter. I hear you shouldn't overmix it, but I had to in order to get the lumps out. Fold in the melted butter.

Grease pan with oil if needed. Pour about 1/2 cup of batter into the middle of the pan and swirl around to cover the bottom of pan. Will be a very thin layer of batter. Cook until bubbles form on the top, about 1-2 minutes. Turn with a spatula (or be spicy and try to flip it like Emeril) and cook on the second side until golden, about 1 minute. Remove from the pan and repeat with the remaining batter.

Here was my favorite: After I flipped the pancake in the pan, I covered the cooked side with Nutella and bananas, and let it all heat up in the crepe. When the other side was finished, I folded the pancake in half and slid it onto my plate. Perfect!


Serve hot with all toppings.