These Swedish pancakes are perfectly delicious! Simple to make, and tasty enough to eat all by themselves... and made healthier with white whole wheat flour.
about 8 crepes
1. In a medium mixing bowl, whisk together the eggs and milk until well-beaten. Add the flour, sugar, and salt and whisk briskly until batter is smooth.
2. Allow batter to rest for 5-10 minutes to thicken slightly (will still be thin, though!).
3. Heat an 8- to 10-inch skillet over medium heat. When skillet is hot, put 1/2 to 1 teaspoon of butter or coconut oil in the skillet. As soon as it's melted, pour in 1/4 cup of batter***. Tip the skillet to spread batter in a thin circle.
4. Flip crepe after about a minute, when top is dry and crepe is holding together enough to flip. Cook for an additional 30 seconds or so.
5. Continue cooking crepes in this fashion, adding 1/2 to 1 teaspoon of oil before each one, and cooking 1/4 cup of batter at a time.
Serve hot, with syrup or other toppings of your choice! :)
*Can use all-purpose flour if desired. I use white whole wheat pastry flour for great results!
**Salted butter is absolutely delicious for frying these crepes! Butter does brown at a lower temperature than coconut oil, however, so I found that using coconut oil for frying actually worked better (just not quite as tasty). Use refined coconut oil if you don't want the taste of coconut on your crepes.
***I think 1/4 cup of batter is perfect for my 10-inch skillet; use slightly less for a smaller skillet.
More notes on skillets/griddles:
You can use non-stick or cast iron, as well as stainless steel. The quality of your pan will make it easier to get perfect crepes, as heavier or higher-quality pans will cook more evenly.
Recipe adapted from Roots of Simplicity.
~2 minutes each
I had soft white wheat berries, which I used to make white whole wheat pastry flour for our crepes. Hard white wheat would also work ("white whole wheat flour"), but the original recipe warns against using red wheat (or "regular" whole wheat flour) for crepes, lest you turn out soggy-cardboard-tasting crepes.
I used my 10-inch stainless steel skillet to fry the crepes in either butter or coconut oil. It worked perfectly, and nothing stuck to the skillet, at all. (I did the trick of heating the skillet before adding oil and cooking on it.)
These Whole Wheat Swedish Pancakes are super quick to make (5 ingredients!) and cook quickly, too, but they are also thin so I found it took longer to make them one-by-one in a skillet than it takes me to make regular pancakes on our two-burner griddle.
The kids ate a lot of these, too. I made a triple batch my first time, and we had no leftovers! These whole wheat crepes are fabulous! :)