This is my take on The Best Chocolate Chip Cookies from Allrecipes. I utilized a method from my cookbook, Marbled, Swirled, and Layered, to crisscross the two halves of dough after turning one half into a chocolate dough with white chips. In order to give a bit more crunch and to balance the sweetness, I also added Maldon® salt on the top.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 8 crepes |
Ingredients
- 4 eggs
- 1 cup milk
- ½ cup warm water
- 3 tablespoons white sugar
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup butter, melted
- 1 tablespoon butter, melted, or as needed
Instructions
- Blend eggs, milk, warm water, white sugar, flour, and salt together in a large mixing bowl with an electric mixer until well combined into a smooth batter.
- Stream the melted butter into the batter while continuing to beat.
- Heat a skillet or crepe pan over medium heat. Coat the cooking surface with a thin layer of butter.
- Pour a thin layer of batter onto the prepared cooking surface; swirl the pan to assure even coverage.
- Cook the crepe until browned on the bottom, 1 to 2 minutes; flip the crepe and continue cooking until the other side is browned. Serve immediately.
Nutrition Facts
| Calories | 481 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 260 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 19 g |
| Sodium | 571 mg |
| Sugars | 13 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
These were SO good! I’ve been making French crepes for 20 years and this is the first time I made these Swedish pancakes. They were a bit thicker, they were fluffy, and had a great texture, flavor and consistency. My family and I prefer them now. Definitely my new go-to! Thank you!
I love this recipe. I use it for breakfast and lunch. I will make batches when my eggs or milk are about to go bad, storing the crepes in the fridge to use later for lunch packing. My bf is a very picky eater and doesn’t usually let me cook for him, yet he will ask me to make these crepes and turkey bacon in the morning. he’ll even run to the store for the ingredients just so I’ll make them. He eats his with powdered sugar, but I’ve used strawberries, blackberries, homemade whipped cream, avocado, mozzarella, chicken, etc. I like to use a mini skillet to make mini crepes. These have been perfect for making bite sized snacks and breakfasts. And I add vanilla extract if i plan on using it with sugar or fruit. I highly suggest adding the warm water last, it helps with mixing better. And also letting the batter chill in the fridge so you can make thinner crepes. Low-medium heat keeps them from burning. Try lukewarm batter at a low cook temp to make crispy thin crepes chips.
We love these with sprinkled sugar and cinnamon. They have a great texture which stays moist and they cook up easier than crepes. Great recipe!
It is so good and so easy to make!
Fast, easy, simple recipe that tastes good. I will definitely make again. No more buying the boxed recipe.
Used 1/2 the butter, about 6 pt each. Made 8
I made this recipe for 8 adults and everyone LOVED it. We often go to IKEA for Swedish Pancakes and these are even better! I don’t put butter in the pan as the butter from the batter melted in the pan and worked very well. The pancakes were golden brown and we had an assembly line going to get them done quickly. We used strawberry pie filling and fresh bananas to fill and top. Delicious. Have made a few times.
To greasy, A little bit too much sugar. Great when you make whole wheat flour, and sour cream
I love how easy these are to flip. I added a teaspoon of vanilla for more flavor. for a filling we used cream cheese half-and-half sugar and vanilla to taste, blended until smooth and creamy. we served with fresh strawberries and whip cream.
I added a quarter of teaspoon of nutmeg to the batter very delicious. My family enjoy it.
I would not call them fluffy but the texture was good. They put to mind of the once served German Pancakes served at I Hop which I loved served with lemon and powdered sugar. I made them in a crepe pan which I think is important to get them right. Followed the recipe and they turned out super.
This are just like off the street in Montreal! Perfect!!!!!
This recipe was perfect. Used 1/4 cup scoop when adding batter to the pan and it made 14 pancakes. Delish.
My friends Grandpa made these for us when we would go there, so my mother and I decided to give a go at them a they were truly delicious! We added strawberry sauce with a bit of powder sugar and my taste buds just melted. I definitely recommend these to the pancake lovers out there!
I love them. We make them pretty often. They do cook fast. Thank you!
I love them. We make them pretty often. They do cook fast. Thank you!
I made this recipe a tad different so it would serve 4, by basically doubling the recipe. As visually impaired person, I was VERY surprised at how easy this was to make! The only thing that I had difficulty with was flipping the crepes with my spatula. But hey, as my dad always says “You have to eat your mistakes”. So I guess this is a trial and error for me, as is with every recipe that I try out.
Tastes just like my mom used to make hers 🙂
Just made this this morning. I made them thin like crepes with lemon and sugar. They were quite nice but next time I will only use 3 eggs.
A go to that I make for everyone!
Absolutely fantastic. I will be making these again.