Thin and delicious Swedish pancakes. Serve with lingonberry butter, Nutella® or your favorite topping.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whisk lingonberry jam and 1/4 cup melted butter together in a bowl to make the topping.

  • Whisk milk, eggs, 2 tablespoons melted butter, and vanilla extract together in a separate bowl.

  • Whisk flour, sugar, and salt together in a separate bowl. Pour gradually into the milk mixture; whisk batter until smooth.

  • Ladle 1/2 cup batter onto a lightly buttered skillet or crepe pan over medium heat. Swirl pan to spread the batter. Cook until top looks dry, about 2 minutes. Turn with a spatula; continue cooking until light golden, 1 to 2 minutes more. Place on a plate; spread with the topping and roll up the pancake. Repeat with the remaining batter and topping.

Nutrition Facts

311 calories; protein 9.2g 18% DV; carbohydrates 29.7g 10% DV; fat 16.6g 26% DV; cholesterol 161mg 54% DV; sodium 227mg 9% DV. Full Nutrition

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Rating: 5 stars
Delicious, recipe is easy to follow. Read More