hmmmm how to review. Number one.. they tasted good. Number two..make sure you cook them all before you take a break cuz in the 15 minutes it took for me to eat breakfast, the batter was flat and the remaining crepes/pancakes were greasy. Three....The amount of butter seems excessive (hence the greasy pancake when the batter had settled) so if I made them again I would add just a couple tablespoons of butter.
hmmmm how to review. Number one.. they tasted good. Number two..make sure you cook them all before you take a break cuz in the 15 minutes it took for me to eat breakfast, the batter was flat and the remaining crepes/pancakes were greasy. Three....The amount of butter seems excessive (hence the greasy pancake when the batter had settled) so if I made them again I would add just a couple tablespoons of butter.
I really enjoyed this recipe. I have been making one of the other one's listed on this site for quite a while and just wanted to try something different. Even though the ingredients are very similar these Swedish Pancakes came out much more fluffy. They were fluffy but dense at the same time. Tasted delicious with some powdered sugar on top.
These turn out great for me. However, the second time I went to make it, I had to DROP CALORIES. I turned the milk into non-fat/skim, used 1 tbsp sugar (react to most fake sugars), took 1/4 c to 1 tbsp olive oil, and cut the egg yolk and just used egg whites (3 tbsp egg white purchased in a container equals a whole large egg). I also used multi-grain for the regular flour. FOR those of you who are stuck like me wanting yummy things but needing to alter, this dropped a lot of calories. I also added 1/2 tsp vanilla to add more flavor and sweetening. And, best of all, using these basic techniques for changing out, worked wonderfully. I have a great non-stick pan, and didn't even have to grease it. I can still have crepes -- but the recipe above, for people who aren't on a health concern -- ENJOY!! They are wonderful.
Very good and fast. Fluffier than the average crepe which made them easier to flip in the pan because they were less flimsy. I cut the batch in half because it was just me and it made 6. Will definately use this recipe next time I am making crepes again.
Hubs savored one bite and said "Happy Dance Happy Dance!" I served them with peaches in syrup. As another reviewer cautioned I did reduce the butter to 1/4 cup. It was plenty and they were still buttery. Besides you'll be adding more butter to the pan. They were sweet and fluffy just as promised.
In all of my 25 years I have never had such fluffly crepes as these bad mama jammas right here. I was a little unsure whether there would be too much fluff and I'd say there was the perfect amount of fluff. They filled you up more than your typical crepes and I highly recommend these to any crepe lovers.
I think this recipe is superb. I wanted to cut back the fat and calories so I used only 2 tablespoons of melted butter and it worked great. I made mine nice and thin and the recipe yielded 12 pancakes. I spread a bit of jam on each as it came out rolled it up and put it in a container with the lid on loosely to keep them warm while the rest were cooking. I didn't have any powdered sugar on hand so I put a bit of organic sugar in the food processor to make my own. Sprinkle them with the powdered sugar top with whipped cream and enjoy! My kids had seconds and thirds!
Loved it! Added teaspoon of vanilla. Served with a little bit of jelly rolled in it. And a teeny tiny bit of maple syrup but it really wasn't necessary. Update: we made these again and filled with a cream cheese/apricot jelly mixture. YUM! Didn't take much of the mixture. Served without syrup. Also made it on our large electric griddle - could make more at a time. Poured 1/4 cup of mixture and gently spread with back of spoon. Didn't need much spreading because the batter is so thin - really just did it to round them out a little.
These were wonderful and made 8 very fluffy Swedish pancakes (I divided the batter evenly into 8 ramekins to make sure I was using the correct amount for each pancake). I made a few changes to make it dairy-free and a bit healthier: unsweetened almond milk in place of regular milk; 1 tbs. sugar + 3 packets of stevia in place of the 3 tbs. sugar; and 6 tbs. Smart Balance Light instead of the 1/2 cup butter. I used my nonstick crepe pan, so no extra fat was needed for greasing. I rolled up each pancake and topped them with a mixture of warmed and maple-sweetened blueberries and bananas. My husband gobbled them up and requested them again, and I definitely agreed. In fact, I think I'll be making them again this weekend! Just remember that this is *not* something you can cook quickly, as each pancake has to be done invididually. The batter comes together very quickly, the finished product . . . not so much : )
To greasy, A little bit too much sugar. Great when you make whole wheat flour, and sour cream
