Lisa's Swedish Pancakes

My favorite thing, after dessert, is stealth dessert: things that technically sort of qualify as a real meal, but are just as delicious as dessert.  In some cases these meals can involve some actual nutrition.  This is...sort of one of those cases, as long as you're convinced of the healthfulness of eggs and butter in large quantities.  You could think of these pancakes as being just like scrambled eggs, with a little milk and flour added, except that that makes them sound really disgusting.  And instead of disgusting, these pancakes are delicious.

The magic of Swedish Pancakes is that they are super-thin, and a little crispy around the edges, and very tender.  They're sort of like crepes, but much more eggy.  They're not particularly sweet, but they are an excellent vehicle for sweet things.

I once found the perfect swedish pancake recipe online, but then could never find it again. As a result I've tried several recipes over the years, with varying amounts of success.  This time I think I've finally figured it out!  This is sort of a combination of the my grandma's recipe (which was her mom's next-door-neighbor's recipe) and some other random recipes from the internet, based on several rounds of trial and error.

Lisa's Swedish Pancakes

4 eggs, beaten well

2 c milk

4 T butter, melted

1 T sugar

1 1/2 c flour

Combine all of the ingredients and stir well--don't worry about overmixing.  Stir vigorously while you add the melted butter to the milk/eggs, to avoid any premature egg-cooking.  The butter will sort of congeal and tend to float on top, so give the batter a good stir before ladling out each pancake.

Cook the pancakes in a non-stick pan, on medium-low.  I used about 1/3 cup batter in a 10" pan.  The secret of Swedish Pancakes is to make them very thin--after ladling in the batter, immediately pick up the pan and tilt it around to spread the batter across the entire bottom of the pan as evenly as possible.

Cook until the pancake starts to set and the edges start to look a little crispy, probably not more than a minute or two, then flip and cook for another minute or so.  Both sides should be sort of unevenly golden brown.  Roll the pancake around something delicious and serve immediately!

Swedish pancakes are good with a combination of sweet and tart flavors.  Lingonberry jelly with whipped cream (or canned cranberry sauce with whipped cream) is delicious.  We've also had them with black currant jelly.  As always, I also recommend replacing the whipped cream with greek yogurt.  Dust with powdered sugar, and enjoy!