High in eggs and sugar, these pancakes are sweeter than crepes. Substitute any jam, but blackcurrant tastes closest.
Servings: 4 (makes 12)
- 2 eggs
- 1 cup milk
- 1/2 tsp salt
- 3/4 cup flour
- 2 tbsp sugar
- 2 tbsp melted butter
- 2 tbsp vegetable oil
- Lingonberry jam
Whisk together eggs, milk and salt. Place flour and sugar in a bowl then whisk in egg mixture. Stir in butter. The batter should look like whipping cream.
Heat a 7-inch non-stick skillet or crepe pan over medium heat. Dip a paper towel into the oil and wipe pan with oil. Remove pan from heat and ladle in 3 tbsp batter. Tilt and shake the pan so the crepe mixture coats the bottom evenly. Return pan to heat and cook batter for about 30 seconds or until the top is set and bottom is slightly golden.
Loosen crepe edges and flip over using a spatula or your fingers. Cook for another 30 seconds, or until the bottom is dry. Flip out onto a tea towel-lined plate.
Repeat with the remaining crepe mixture, wiping pan with oil when it becomes dry. Fold crepes into triangles and serve with lingonberry jam.