Sweden’s version of the crepe, this recipe is perfect for breakfast any time or a special brunch. Serve with Homemade Maple Syrup, fresh fruit and whipped cream.
2.5 c. milk, divided in half
1 ¼ c. unbleached all-purpose flour
½ tsp. salt
3 tbsp. butter, melted
1 tsp. pure vanilla extract
1 tsp. pure almond extract
Beat eggs with 1 1/4 c. milk. Add butter and remaining 1 1/4 c. milk and vanilla. Add flour and salt and mix well.
In a sauté pan, melt 1/2 tbsp. butter. Add about 1/2 c. of batter and let cook until bubbles form. Turn 1/3 of crepe over and then 1/3 on the other side. Turn entire pancake over and let cook one minute more. Do not make pancake too thick.
Serve with warm syrup, fruit and whipped cream. We also serve this with my Berry Sauce:
¾ lbs. blueberries, fresh or frozen
¼ c. honey, agave nectar, or granulated sugar
Juice of one orange (no seeds, please 😉
½ tsp. ground cinnamon
Combine all ingredients in a medium saucepan. Stir well. Bring to a boil, reduce heat and simmer, uncovered, for 8-10 minutes, until slightly thickened. Remove from heat and set aside to thicken.
TIP: You can create different versions of this syrup, by using a mixture of different berries. I love a mixture of raspberries, blueberries and strawberries!
Some other accompaniments to these crepes are, orange segments with a Chocolate Sauce, a canolli filling, and a fresh berry sauce. How about apple and cinnamon? Or what about a savory crepes with eggs and cheese or a creamy chicken filling? Oh, the possibilities are endless! Get your family to think of their favorite combinations and get in the kitchen!
2 c. ricotta put into a cheese cloth or a strainer
1 c. powdered sugar
Zest of one orange
1/2 tsp. pure almond extract
1/2 c. half and half
1 tbsp. softened butter
1/3 c. Duplin Hatteras Red or Magnolia wine
2 c. chocolate chips
1 tsp. vanilla extract
2 tsp. agave nectar
1/2 tsp. ground cinnamon
Pinch of fresh nutmeg
Slivered almonds for garnish
I showed Morgan Byrd Jackson from the Duplin Winery in Rose Hill, NC how to make these on the My Carolina Today.