Swedish Pancakes

01Method

1. 1

   Combine the lingonberry jam with the larger portion of melted butter in a small bowl, whisking until the topping is smooth and uniform. Set aside.

2. 2

   In a large bowl, whisk together the milk, eggs, the smaller portion of melted butter, and vanilla extract until fully blended.

3. 3

   In a separate bowl, mix the flour, sugar, and salt, then gradually whisk the dry mixture into the milk mixture until a smooth, lump-free batter forms.

4. 4

   Pour about half a cup of batter onto a lightly greased skillet or crêpe pan set over medium heat, tilting the pan to spread it into a thin, even layer. Cook until the surface appears set and dry, roughly 2 minutes, then flip and cook for another 1–2 minutes until lightly golden. Transfer to a plate, spread with the lingonberry topping, and roll up. Continue with the remaining batter and topping.