So many new and exciting things are happening. I am leaving for Italy in about 6 days.
I don’t know if I will do much posting in Italy. But until I know, here is a quick recipe.
In 2005 I spent a couple of months living on my friends couch. Claire and Dee were awesome enough to let me sleep in the comforts of their cozy little home. It was also during this time that I ran into another friend Victoria McKillop, she lived in a very cute little studio apartment on the bottom floor of a San Francisco Victorian, just around the corner from us. I came over one morning, and she whipped these delicious soft, and just hauntingly comforting crepe like pancakes. She whipped them up so fast that I was thoroughly impressed with the ease of the recipe. She didn’t even need to measure! We ate them simply with extra butter and a little sugar, and I don’t even remember using plates. I have always been fond of this recipe, and it is up to the cook to add more eggs, and or milk and adjust to their preferred consistency. Victoria’s Swedish grandmother made these, and she too was fond of very them. I love most just how easy this recipe is. It’s quite a non-fussy recipe that just requires some basis ingredients. Clarified butter isn’t even needed to brush the pans, regular butter is fine but be careful to watch the heat so that the butter does not burn.
These aren’t like your normal American pancakes that are fluffier and sometimes even a bit dry. Those that need the assistance from maple syrup to flavor and or to moisten them. Instead enjoy these delicate and satisfying Swedish Pancakes just as they are or adorned with seasonal fruits. They are a great recipe to have in your entertaining repertoire. These would also be great savory, stuffed with cheeses, or vegetables, and to do this exclude the vanilla and sugar.
Swedish Pancakes *This makes a small batch fit for an intimate brunch party of 4-6. 2 C. AP Flour 4 Eggs 1 1/2 C. Milk 1 T. Vanilla Extract 1/4 C. Sugar 1/2 C. Melted Butter pinch of salt. Softened butter for brushing the pan. Melt butter, just enough to liquify. In a separate bowl, add milk, eggs, sugar, melted butter flour and vanilla extract with a pinch of salt. Whisk till thoroughly combined. Add more milk as needed, you will be looking for a fairly thicker crepe batter. Thin enough to swirl but thick enough to fold without breaking when they are cooked. Not as fragile as a crepe. Heat pan, lightly brush bottom and sides with clarified butter. Add batter and swirl around until bottom surface of the pan is evenly coated. Let cook till edges brown, or top of pancake is dry to the touch. Fold in half, then in half once again (as seen in the picture), and overlap. Serve with fruit compote or jam of your choice. Or simply with powdered sugar and lemon juice. *The pancakes pictured above were served with warm bourbon apples.
State of Flux 