🇸🇪 SwedenCatalog recipe
Thin, lacy-edged batter pancakes fried one at a time and rolled around lingonberry jam and a dollop of whipped cream — the traditional Thursday dessert after pea soup.
For 4 servings.
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Whisk the eggs with the flour and a splash of the milk into a thick, lump-free paste.
Gradually whisk in the remaining milk, sugar, salt and melted butter until the batter is thin, like heavy cream.
Rest the batter 15 minutes so the flour fully hydrates.
💡 A rested batter fries thinner and tears less — don't skip this if you can help it.
Heat a lightly buttered skillet over medium heat; pour in a thin layer of batter, swirling to coat the pan.
Fry until the edges lift and turn golden, about 1 minute, then flip and cook 20 seconds more; stack the pancakes as you go.
Spread each with lingonberry jam, roll or fold, and serve with whipped cream.
These thin pancakes share a batter tradition with French crêpes but became a fixture of Swedish home cooking on their own terms, served with ärtsoppa on Thursdays by long custom and eaten with fresh berries any other day. Swedish school cafeterias still serve pea soup and pancakes together on the same weekly schedule as the armed forces.
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