Fresh egg pasta that has been saffron-infused is fragrant and vibrant. You can create tagliatelle and serve it with your favorite sauce by rolling it out into thin sheets with or without a pasta machine, then baking it in a lasagna with bolognese or bechamel sauce.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 eggs
- 2 cups milk
- ½ cup all-purpose flour
- 1 tablespoon sugar
- 1 pinch salt
- 2 tablespoons melted butter
Instructions
- In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter.
- Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.
Nutrition Facts
| Calories | 252 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 211 mg |
| Dietary Fiber | 0 g |
| Protein | 12 g |
| Saturated Fat | 7 g |
| Sodium | 161 mg |
| Sugars | 9 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Swedish pancake is Not Crepe the result is similar but the texture is different and the taste is different Swedish is thicker and more flavorful.
I agree with the poster who commented she didn’t realize exactly what Swedish pancakes were! Way way too thin! This is a free form crepe really. Not what I’d hoped for.
“Way too thin”, obviously not clear what Swedish pancake are, think crepe.
I tried this recipe to cut back on the flour but I didn’t like it as well as the one I grew up on… my grandmother is 100% Swedish… that recipe is. : 3, 2, 1 3 eggs, 2 cups of milk , 1 cup of flour… 2 table spoons of melted butter, 1 table spoon of sugar and 1 tsp of salt… Whisk eggs, add milk, whisk… measure flour in separate bowl, add sugar and salt and mix well… Add dry ingredients to wet… whisk together… Add melted butter and whisk again…. Cook as directed above… these hold together better… as for cutting the pancakes? NO! I have gotten so proficient at cooking them I can have three or four pans going at once… I just let them stack up on a plate… delicious with lingonberries… and powdered sugar… And non traditional… a syrup made with 2 cups sugar 1 cup boiling water stir stir stir! And add a tsp on 2 of maple flavoring… syrup will be hot and thin… but delicious… roll pancakes and butter and pour hot syrup over roll! YUM!
Nice crepe recipe.
I also have lived in Rockford, Illinois my whole life and the Stockholm Inn has remained a favorite restaurant for 50 years. In high school there used to be contests with the guys on who could eat the most Swedish pancakes-21 was the record!
Would not recommend this recipe!!!! Batter was way too thin and couldn’t even manage to get it off the pan. The rations just weren’t accurate.
I made the recipe exactly as written and found it made was good and light. I used a small teflon pan to make the perfect size pancakes for us, topped with blueberries and whipped cream.
I make this recipe everytime my kids or grandkids come. I grew up eating these, we called them flapjacks. We are german, all I know is that they are the best and my kids love them. Some of my grandkids call them crepes, but I will always call them flapjacks as my parents and grandparents did.
i made it in to a scramble
These turned out perfectly. made the recipe exactly as written and used my large, rectangular shaped griddle and they came out just like the ones I’ve had st Al Johnson’s Swedish restaurant in Sister Bay, Wisconsin. Served with real maple syrup. Will definitely make them a regular item in the breakfast rotation. The leftovers kept well refrigerated in a ziploc bag and reheated later.
Added an extra teaspoon of flour to thicken up the batter. Good flavour
This was so easy to follow and they came out perfectly. I added ciñnamon and nutmeg just because, but otherwise didn’t change anything. Will definitely make again.
These are light and delicious, not too much flour.
I LOVE THESE PANCAKES! Easier and fluffy as making my souffle pancakes without having to beat the egg whites. I modified: added 2 T of ground flax for fiber and moisture, used 2 T sugar and reduced milk to 3/4 cup, used 1 T grapeseed oil for the butter because ran out of butter. For room temp eggs I put them in small bowl with warm water for few minutes. I didn’t cut them, just browned well and easy to flip as one for a 10″ sided skillet. Smeared each with apricot preserves, folded in half and devoured BOTH OF THEM! Be adventurous and creative with these recipes!
Raised by a Swedish mother I had these all the time. Such a great recipe! Will make it over and over!
I’ve never been able to recreate my mom’s version and this came very close. I really liked the method of using a big griddle and cutting and rolling them up. Two thumbs up from my 7 yo!
I used a teaspoon of honey instead of sugar because I don’t have any. The batter is really thin, but it does work. Filling the entire bottom of a very non-stick pan and letting it set until it can slide around makes a flippable pancake. My first one got a little messed-up, but the second one held together fine with nice light brown spots. These are very thin, slightly chewy, tasty pancakes that taste like blintzes when rolled up with fruit syrup on top. Thanks for my new pancake recipe!
There is too much egg in this recipe. There is not enough other flavors besides egg. It was difficult to flip even with non-stick spray.
Easy and great. Reminds me of my Mom’s when I was a kid. Next time I want to introduce fruit inside the pancakes.
They turned out great, easy and delicious! We made some with fresh strawberries and Some with blackberry jam!