With Mother’s Day around the corner, I thought I’d revisit this tried-and-true recipe with a fresh spring topping. The special moms in your life deserve breakfast in bed, don’t they? What’s better than fresh crepe-like Swedish pancakes, warm from the pan, and topped with whipped cream and strawberries? If it’s your day, moms, and you’re not sure what awaits you on Sunday morning, you might want to print this recipe out and leave it somewhere conspicuous. These are similar to traditional French crepes, but have slightly more eggs and less flour in them — making them easier to cook, springier in texture, and more flavorful, in my opinion. For more topping ideas and tips, please visit my original posting for Swedish Pancakes with Sweet Clementine Sauce. Enjoy!
My mother-in-law’s Swedish Pancakes are legendary. This dish has long been in her arsenal of recipes, since before she even met her part-Swedish husband and became a mom to my beloved part-Swedish hubby. These are like crêpes, but moister and spongier than any other I’ve had. You can top them or fill them with whatever you’d like: fresh berries, powdered sugar, honey, lemon juice, cinnamon, jam, nutella, bananas, whipped cream, chocolate, syrup, or a combination of these. Continue reading