Friday, June 30, 2006


These are very similar to the crepes served at IHOP. Their Swedish Crepes are served with lingonberries, and are my favorites.

2 eggs
1/8 t salt
1/4 c sugar or Splenda granular
1/2 t vinegar
1 T melted butter
1 3/4 c flour
2 c milk
more butter for cooking
lingonberries or preserves of your choice (DH likes blackberry)

Beat eggs well. Add salt, sugar or Splenda, vinegar, and butter. Add flour and 1 cup of the milk; stir until smooth. Gradually add 1 cup more of the milk. Preheat a large (12 inch) skillet, and add 1/2 t butter. When butter is melted, add 1/3 cup of the batter. Quickly turn pan in a circular motion to coat bottom of pan with a thin layer of the batter. Cook about a minute over medium heat; flip to other side and cook another minute or so until lightly browned. Serve with lingonberries or preserves. Makes about 9, or enough to serve 3 people.

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