Swedish Pancakes

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One of my favorite meals as a kid was when my mom would make Swedish Pancakes for dinner.  What are Swedish Pancakes you ask?  Essentially, they are made from a sweet batter cooked on a hot griddle and then rolled up with melted butter and powdered sugar. Sound familiar? The world may know these as crepes…which, in fact, they are, but these crepes are extremely thin.  The key to getting them so thin is years of skill…or using an Electric Crepe Maker. My family always had one of these as long as I can remember.  They are a breeze to use.  All you do is mix up your batter, get your crepe maker nice and hot, flip it over and dip it in the batter.  The batter will stick to it and immediately starts to cook.  Because the crepes are so thin, you only need to cook one side to cook it all the way through.  This allows you to make a lot more in less time.  Believe me, you’ll need to make a lot because your family will go through these like crazy. Even when my mom had a nice stack all made before we got to the table,  I remember crowding around her on the counter waiting for the next one to come off the iron.  This is the recipe of my childhood, and now the one I make for my kids.  I have yet to find a better one.

Swedish Pancakes

2 c. milk

2 eggs

1/2 t. vanilla

2 T. oil

1/2 t. salt

1/2 t. baking powder

1 T. sugar

1 1/2 c. flour

Blend all ingredients.  Allow to stand about 10 minutes.   Dip electric crepe maker in the batter, or cook on crepe pan until golden.  Serve with melted butter and powdered sugar, applesauce or berries and creme.