Monday, January 2, 2012
Happy New Year to all! My grandsons requested this for breakfast on the last day they were here for the Holidays. This recipe is from my daughter’s husband’s family - a Swedish breakfast TREAT (as if we needed another treat after everything we’ve consumed?) These are basically a sweet crepe with an even sweeter filling.
After staying up till the wee hours of the morning for over 10 days now - today was our last hurrah before my children and grandchildren left my house after Christmas. We were all a little down now that there is nothing to look forward to for WEEKS... so what to do? Consume more sugar, of course.
The Youngberg family is Swedish, and Swedish Pancakes have been a tradition for several generations. The recipe is really simple if you use a blender, but keep in mind you may need to adjust the amount of flour to make a crepe-like batter. It should be thin and pourable, but not too much so. Don’t be afraid to add more flour, a few tablespoons at a time, until it yields a thin crepe.
The pancake itself may not be too unusual, but the filling they all love the most IS. I would never have thought to make crepes this way - they are delicious! My favorite is a heavy sprinkling of powdered sugar, then a drizzle of lemon juice. The other filling of choice is whipped cream and strawberry jam. (Calories don’t count until January 3rd, by the way)
My grandsons love to eat these like a rolled up tortilla, with the sticky sugar/lemon juice filling leaking out onto their plates. That’s not a problem, because you just dip the end of the pancake back into it again and again.
Save these for a special occasion - they are a great breakfast/dessert for those days when cold cereal just doesn’t cut it.
The recipe and instructions are found at: