Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine eggs, milk and oil in a 2-quart mixing bowl. | 2. Mix well with wire whisk. | 3. In small bowl, combine flour, sugar and salt. | 4. Mix well. | 5. Using wire whisk, mix flour mixture into egg mixture. | 6. Let rest for about 10-15 minutes. | 7. Lightly grease skillet. I like to use a non-stick saute pan. My husband uses a cast iron skillet. I think both work fine. | 8. Preheat skillet over medium high heat. | 9. Pour about 1/4 cup of batter onto hot skillet. | 10. With a circular wrist motion, swirl pan until batter is evenly covering bottom of pan. | 11. Cook until edges just start to brown. | 12. Carefully flip pancake over with a thin spatula. (I like to use a wide one). | 13. Cook turned crêpe about 20 seconds or until lightly browned. | 14. Slide onto plate to cool. | 15. Continue cooking remaining batter using same method. | 16. Serve hot by spreading with butter and syrup. Or Lingonberry preserves. Or sprinkled with powdered sugar. Then roll up like a crepe and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
milk	2/3	cup		99.2267	7.7755	5.124	5.3192
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.