Romasco-Kelly Family

Swedish Pancakes (a/k/a Crepes)

This is a favorite of our kids for breakfast.

For each crepe, pour a bit of batter (perhaps 1-2 Tbsp) onto a hot non-stick frying or crepe pan.  Run the mixture quickly around the pan, coating the bottom.  Let cook for about 45 seconds - 1 minute, using a heat resistant spatula to pull up the edges of the crepe from the sides of the pan.  Using your fingers, quickly grab the edge of the crepe and flip it over -- it should be lightly brown on the bottom.  Let the other side cook for about 30 seconds, then slide off onto a plate.

You can coat the inside with cinnamon/sugar mixture, jam, maple syrup, or just eat them plain.  Roll them up after you put in the filling (if any).  We like to add maple syrup and whipped cream to the rolled crepes just before serving.

You can double the recipe which makes about a quart of batter and refrigerate the remainder in a sealed pitcher for up to three days.