Swedish Pancakes
An old family classic...
. . . . .
added by: Karen
cuisine: Breakfast
Ingredients
7 Eggs
3/4 Cups Sugar
1 3/4 Flour
Dash of salt
Between 1 quart of milk (or about 3 3/4 cups)
Filling and Topping
Swedish Linginberries
Strawberries
(obviously syrup) Light Corn Syrup is actually great.
Powdered sugar
Butter
Preparation
Combine milk, flour, egg, sugar and 2 teaspoons butter in a blender - blend until smooth. Put the batter in a covered bowl in the refrigerator for at least half a day, or even better one full day.
Lightly brush a 10-inch nonstick skillet with butter, then heat over moderately high heat until hot but not smoking. Cook crêpe until just set and golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof plastic spatula, then flip crêpe over carefully with your fingers. Cook until underside is set, about 20 seconds more. Put crepes between wax paper to keep from sticking.
Then serve them... :-)
(Full Batch)
12 Eggs
1 1/2 cups Sugar
3 1/2 cups flour
1/8 teaspoon dash
8 cups of milk
Additional Notes
its a good idea to have multiple pans going at one time to make the crepes ... otherwise the 2 hours could turn into a half a day. :)