Swedish thin Pancake

Cookalong sunday night with Frida and Ciana, they in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. This time we made thin pancakes that are common in Sweden and Norway. We usually eat them with butter and sugar or butter and jam. However they can also be filled with savory filling or sweet like the french crepes.

Pancakes are also a traditional thursday dish in Sweden and served with yellow pea soup. However today I made mine with filling of fruits and whipped cream, while Frida and Ciana ate it as traditional with butter and sugar.

For lunch the day after I made savory filling with mushrooms and turkeymeat in Bechamele Sauce.

Pancake batter:
2 1/2 dl flour
1/2 tsp salt
6 dl milk
3 eggs
Butter for frying


Mix the ingredients and let rest for 10 minutes before starting to fry.


These pancakes are filled in three different ways:

  1. Butter and sugar
  2. Chopped fresh fruits with whipped cream or yoghurt
  3. Bechamel Sauce with chopped fried mushrooms and shredded turkeymeat, fresh salad and tomatoes.

Bechamel Sauce


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cups milk, heated
  • Salt
  • Freshly ground pepper


Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit. Don’t let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.

Adjust the milk to the thickness you want for your filling. So just add a little at the time as see how it thickens before adding more.

Stir in your filling ingredients and remove from the heat.

Fill your pancakes and enjoy!

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