Swedish Pancakes

By norsegal8

Swedish pancakes are a cross between American pancakes and crepes. Sprinkled with powdered sugar and topped with lingonberries, they are traditionally eaten with the fingers as a lovely brunch dish or as an unusual dessert for an informal dinner.

Ingredients

• 4large4 large eggs
• 1/2cup1/2 cup heavy cream
• 1cup1 cup + 2 tablespoons cake flour OR 1 cup all-purpose flour
• 1 1/2cups1 1/2 cups milk
• 3tablespoons3 tablespoons unsalted butter, melted
• 1/2teaspoon1/2 teaspoon salt
• 1/2teaspoon1/2 teaspoon grated lemon zest
• 2tablespoons2 tablespoons clarified butter*

Details

Servings 4

Preparation

Step 1

1. In a large bowl, beat the eggs and cream. Add the flour and beat until smooth. Beat in the remaining ingredients. The batter is quite thin.

2. Pour 2 1/2-inch rounds of better onto a hot griddle, lightly greased with clarified butter between each batch. Cook over medium-high heat for 1 1/2 minutes or until golden brown. The pancakes will be 1/8-inch thick.

3. Remove the pancakes to warm plates and keep warm in a low oven while cooking the remaining batter.

NOTE: A Swedish pancake or "Plett" pan with 2 1/2-inch round individual recesses is very convenient to use.