Pigs in Swedish Blankets with apple-mustard sauce

By dyannucci

You can serve these bites with
a purchased honey mustard sauce.

Swedish pancake batter is easy to vary with ingredient swaps. Try flavoring the pancakes, stuffing, and filling with the recipes
• LEMON POPPY SEED PANCAKES Stir 1 Tbsp. each minced lemon zest, fresh lemon juice, and poppy seeds into the batter.
• CREAM CHEESE FILLING
Beat 8 oz. room-temperature cream cheese, 2 Tbsp. whole milk,
1 Tbsp. sugar, 1 tsp. vanilla extract, and 1/8 tsp. ground nutmeg in a bowl with mixer on medium speed until combined, then divide among pancakes and roll to serve.
• BLUEBERRY SAUCE
Boil 2 cups blueberries, 112 cup water, and 1/3 cup sugar in a saucepan over medium heat until it begins to thicken, about
10' minutes. Whisk together 1 Tbsp. water and 1 tsp. cornstarch for
a slurry in a small bowl, stir into sauce, and cook 1 minute to thicken. Stir in 112 cup fresh blueberries and serve over pancakes.

Ingredients

• MELT:
• recipe Swedish pancakes
• 1 Tbsp. coarse-grain mustard
• 1 Tbsp. each grated onion and apple
• 1 pkg. all-beef little sausages (14 oz.)
• Fresh chives
• 1/2 cup apple jelly
• 1/4 cup coarse-grain mustard
• 1 Tbsp. minced garlic
• 1/4 tsp. red pepper flakes
• Salt to taste
• pancake
• Makes 8-12 pancakes Total time: 1 hour
• 3 eggs, separated
• 1 cup whole milk
• 4 Tbsp. unsalted butter, melted
• 2 Tbsp. sugar
• 1 tsp. vanilla extract
• 1/4 tsp. table salt
• 1 cup all-purpose flour
• Butter to coat

Details

Cooking time 60mins

Preparation

Step 1

pancakes:

Preheat oven to 200.
Beat egg whites in a bowl with a mixer on medium speed to stiff peaks; set aside.
Whisk egg yolks, milk, melted butter, sugar, vanilla, and salt in
a bowl until combined. Add flour and whisk just until combined.
Fold in beaten egg whites.
Melt 1-2 tsp. butter in a lO-inch nonstick skillet over medium-low heat until foamy.
Scoop 1/3 to 1/2 cup batter into skillet and tilt to let batter run to edges, covering entire bottom (or spread with the back of a dinner spoon). When top-of pancake looks dry, loosen edges with a rubber spatula and flip.
Cook pancakes until golden, 1-2 minutes per side. Transfer pancakes to a baking sheet and keep warm in oven while repeating with remaining batter.

Preheat oven to 200°.
Heat griddle or nonstick skillet over medium-low. Prepare pancakes according to recipe, omitting vanilla. Stir 1 Tbsp. mustard, onion, and apple into the batter.
Warm sausages on a baking sheet in oven just to heat through. Spoon batter by tablespoons onto griddle.
Cook pancakes until golden, 1-2 minutes per side.
Transfer pancakes to a baking sheet and keep warm in oven.
To assemble, place a sausage on each pancake and tie with a chive. Melt jelly for the sauce in a small skillet over medium heat with 1/4 cup mustard, garlic, and pepper flakes until combined.
Season sauce with salt.

Per appetizer: 60 cal; 4g.tp,\il1 fat (2g sat); 20mg chol; 119mg sodium; 5g carb.Dq fiber; 2g protein