Our International House of Pancakes, Day 2: Sweden

Spurred by our success, we set out to make pancakes from another destination.  Sela chose French crepes -- Viva le crepe!  As it turns out though, we didn't have a crepe recipe from a trusted source handy -- but we did have the fillings.  So we went for a pancake we thought was similar enough (and, to be completely transparent, would hold the Nutella and bananas our mouths were watering for!): Swedish pancakes.

6 Tbsp butter
3 eggs
2 cups milk
1 cup flour
1/4 tsp salt
1 tsp cinnamon
1 Tbsp oil

Melt butter in skillet & turn off heat.
Whisk eggs, add 1/2 cup milk & whisk for 2 more minutes.
Add the flour to the egg mixture & use wooden spoon to beat until smooth.
Beat in remaining 1 1/2 cups milk, then add melted butter, salt, cinnamon & beat to mix.
Add oil to skillet & heat until it's very hot.
Drop 1 Tbsp batter into the skillet.  After about 1 minute, the edges will brown lightly.  Turn it and cook for another minute.
Add filling and roll (or fold!).

From Kirsten's Cook Book: A Peek at Dining in the Past with Meals You Can Cook Today


Now, at this point, we are totally into this international pancake idea.  If you think you could be, too -- play along at home!  The Wikipedia entry for 'Pancake' is pretty good travel research material.  It's lengthy, but might be inspirational for your global pancake tour.  Where would you like to go?

After your tummies are full, how about another good book about pancakes?  Love this one.