Details
| Serves |
4 |
| Total |
30 min. |
| Prep |
15 min. |
| Cook |
15 min. |
| Active |
30 min. |
| Difficulty |
4/10 |
| Tags |
type-breakfast |
Equipment
- 5 x Mixing Bowl
- Whisk
- Nonstick Crepe Pan
- Silicone Spatula
<aside>
<img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Initial notes:
- Swedish Pancakes
- Toppings are optional
</aside>
Ingredients
Egg
Batter
- 1 c. All-Purpose Flour, sifted
- 1¼ c. Milk, whole
- 3 T Butter, melted
- ¼ c. Sugar
- ¼ t Salt
Macerated Fruit
- 1 c. Lingonberries
- ¼ c. Sugar
Crème Chantilly
Instructions
Prep
- Optional: Combine Macerated Fruit and letting sit until final step
- Optional: Make the Crème Chantilly
- Prepare all Egg and Batter ingredients
- Whip egg whites to soft peaks, whisk egg yolks
- Mix Batter with egg yolks, gently fold egg whites in
Cook
- Cook on medium-high heat, ensuring to twirl the pan to cover entire surface area with batter
Finish
- Finish when golden brown, fold in half and roll the rest of the way into a log
- Serve immediately with desired toppings