Akin to French crepes, Swedish Pancakes are thin and light. Top with our Strawberry Rhubarb Conserve for a springtime Sunday brunch.
1 C. unbleached all-purpose flour
1 Tbs. sugar
1 1/2 C. milk
3 Tbs. melted butter, plus more for cooking
1/4 tsp. salt
Tait Farm Strawberry Rhubarb Conserve (or any Tait Farm Jam)
Combine the flour, milk, eggs, salt and melted butter in a blender. Process until the ingredients are very well combined and smooth. Heat an 8 inch nonstick skillet over medium heat. Add 1/2 tsp. butter to the pan, swirling to coat the surface. Quickly add 1/4 cup of the batter to the pan; swirling the pan to evenly coat. When bubbles begin to form on top of the pancake, flip to other side. Cook until the bottom is nicely browned. While still in the pan, fold the pancake in half and then in half again. Place the quartered pancake on a parchment-lined cookie sheet and place in a low oven to keep warm while you make the rest of the pancakes. Add more butter to the pan for each additional pancake. Serve warm with Strawberry Rhubarb Conserve. Yields 12 pancakes.