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Paper-Thin Swedish Pancakes Rolled with Sweet Lingonberry Jam

Delicate, paper-thin pancakes swirled in a wide pan, filled with sweet lingonberry jam, and rolled into tender cylinders for a classic Scandinavian breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 people
Calories: 320
Ingredients Equipment Method

Ingredients
  

1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
2 large eggs
1 1/2 cups whole milk
2 tablespoons unsalted butter, melted, plus extra for the pan
1/2 teaspoon vanilla extract
1/2 cup lingonberry jam, warmed slightly
1/2 cup whipped cream, for serving

Equipment

  • 1 wide flat-bottomed crepe pan
  • 1 large mixing bowl
  • 1 whisk
  • 1 ladle
  • 1 thin offset spatula

Method
 

Whisk the flour, sugar, and salt together.
    Whisk in the eggs, milk, melted butter, and vanilla.
      Rest the batter for 5 minutes.
        Ladle batter into a hot pan and swirl to spread thin.
          Cook until the edges lift, then flip briefly.
            Spread with warmed lingonberry jam and roll up.
              Serve warm topped with whipped cream.