Breakfast was just one more reason I loved getting to spend Friday night at Angela's house. Swedish pancakes were a Saturday morning ritual in her family. Others call them crepes, but not our Swedish heritage families. Sometimes the adults added lingonberry sauce, but slathering Parkay and syrup on those thin pancake rolls was among my favorite food memories.
We don't make Swedish pancakes every week around here, but my kids really love them when I do. And I have tried various combinations to make the buttery layers healthier. Recently, I tried whole white wheat flour. The results were far superior to regular whole wheat. One could hardly tell the difference between the refined flour version and these whole grain delights. Just to emphasize, though, do NOT use regular whole wheat flour. I tried the recipe with regular whole wheat flour again when we were in Canada recently (and attempting to keep the pantry simple). Think soggy cardboard with maple syrup. White wheat, finely ground, makes all the difference.
Ready for the recipe?
Whole White Wheat Crepes
3 eggs, beaten
1 cup milk*
3/4 cup (or more) whole white wheat flour
1 tsp (or less) sugar
1/4 tsp salt
- Add milk to beaten eggs and beat together. In a separate bowl, mix dry ingredients. Combine with milk and eggs and beat until batter is smooth.
- Pour batter onto a greased 375 degree skillet, tilting the skillet and swirling until batter is evenly spread. Flip when center bubbles form.
A single batch of Swedish pancakes:
My three kids and I had just enough but could have eaten more.
* To make crepes casein free, use light coconut milk.
- Recipe can be doubled which I recommend, since any leftovers can be refrigerated or frozen between sheets of waxed paper.
- To speed up cooking them all, try making two crepes at once on a large electric skillet, or use two round skillets on the stovetop.
- The original recipe uses all purpose flour, so you can use that if you don't have whole white wheat flour on hand.