The month of December is a busy one. Take some quality time with your family on Christmas morning and try a new recipe.
Swedish pancakes, similar to a crepe, are much lighter than traditional pancakes. For your Christmas breakfast, serve them with lingonberry jam (available at IKEA or specialty food stores), bacon or sausage, and fresh fruit. Maybe you will start a new tradition in your family!
Makes about 10
You can make the batter the night before and refrigerate it.
Preheat the oven to 225 degrees and place a cookie sheet in the oven.
2 cups milk
1 cup flour
3 T sugar
3 T butter, melted
1/8 tsp. salt
pinch of nutmeg
vegetable oil for the pan
Lingonberry jam, for serving
Dusting of powdered sugar, if desired
In medium bowl beat eggs, then add milk and flour alternately and mix. Add sugar, butter, salt and nutmeg and stir. (You can cover and refrigerate this batter and use the next day.)
In a crepe pan or shallow non-stick skillet, add a drop or two of vegetable oil and heat the pan. Pour in about ¼ cup of batter and twirl the pan to spread the batter to the edges. Let cook until just lightly browned on the underside. Flip to other side with a wide spatula. Cook for about 1-2 minutes and while in pan, flip one side into the middle and repeat (like a letter going into an envelope) and place on heated cookie sheet in oven. Repeat until all the batter is used.
To serve, the traditional Swedish way is to "open up" the pancake with your knife and fork and spread a little lingonberry jam in the inside and close it back up. This way, the jam gets all nice and warm. Or spread a little jam on the top of the pancake, as pictured.
No need for maple syrup.