Swedish Pancakes
Healthy, yummy and easy slightly thicker version of a crepe. We love to make this shamrock style (green) naturally with spinach.
Ingredients
- 4 tbsp butter
- 1 cup all-purpose flour (unbleached)
- 1 3/4 cup milk
- 3 large eggs
- 1/2 tsp vanilla extract
- 1/4 tsp Himalayan salt
- 1 handful spinach optional for shamrock version
Instructions
- Melt butter in 10" nonstick skillet. Combine ingredients in a blender including melted butter; until processed and smooth (tip put liquid first).
- Preheat oven to 200 degrees with the pan inside. In the same skillet that you melted butter in, heat on medium heat and add 1/3 cup batter and quickly swirl the pan to coat the bottom. Cook until the pancake sets. Using a rubber spatula, carefully lift pancake by the edges and flip; cook until lightly golden on the other side. Transfer to pan in the oven to stay warm.
- Repeat with the remaining batter to make about 12 pancakes. Serve with fillings and toppings of your choice. Enjoy
Notes
I am in love with this pan set! Recipe source Food Network Magazine 2009