Vegan Crepes Thin Swedish Pancakes Food

GRANDMA'S SWEDISH THIN PANCAKES

Steps:

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

SWEDISH PANCAKES

Steps:

• sift dry ingredients.
• gradually add unbeaten eggs, milk and salad oil.
• beat until batter is perfectly smooth.
• strain.
• pour batter, a tablespoon at a time, on a hot griddle tilting griddle as batter is poured so as to make a very thin cake.
• a perfectly round crepe may be made if a small 5" fruing pan is used.
• fill cooked cakes with strawberry preserves and roll.
• serve with melted butter and powdered sugar, syrups, fruit.

VEGAN CREPES

Steps:

• In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
• Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet's bottom. Cook until golden, flip and cook on opposite side.

EASY VEGAN CREPES

Steps:

• Put the flour in a bowl and make a well in the centre. Pour in the Orgran egg replacer and a quarter of the milk.
• Use an electric whisk to thoroughly combine the mixture, then beat in another quarter of the milk. Once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
• Heat a small non-stick frying pan with a splash of oil. When hot pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer.
• Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more oil to the frying pan as necessary.
• Serve with an orange wedge and a drizzle of agave syrup or filling of your choice. This mixture keeps for a few days if you store it covered in the fridge. Give it a good whisk before using.

REAL SWEDISH PANCAKES (PANNKAKOR)

Steps:

• Mix eggs, flour and salt.
• Add the milk, a little at the time, and whisk to a smooth batter. The batter will be very thin (almost like for crêpes).
• In a hot skillet (preferably cast-iron), add one teaspoon butter and just as much batter to cover the bottom (turn the skillet around to spread the batter). Fry the pancakes golden brown on both sides. Add more butter for each new pancake.
• Roll or stack them on a serving plate. Keep warm.
• Serve hot, preferably with whipped cream and jam.
• (Leftovers can be reheated or served cold with the same accessories).