Flenjes Thin Filled Pancakes Recipes

THIN AND LACY PANCAKES

Steps:

• Whisk the milk, eggs, melted butter and vanilla in a large bowl until combined. Add the flour, sugar and salt; whisk until the batter is smooth, with no lumps.
• Heat a medium nonstick skillet over medium heat; lightly brush with butter. Add 1/4 cup batter; swirl the skillet to coat the bottom with a thin layer of the batter. Cook until set on top and lightly browned around the edge, about 1 1/2 minutes. Gently lift and flip the pancake with a rubber spatula; cook until just browned on the other side, about 15 more seconds. Transfer to a plate and repeat with the remaining batter (do not brush the skillet with more butter). Fold into quarters and serve with butter and syrup or jam.

FLENJES (THIN FILLED PANCAKES)

Steps:

• Sieve the flour and salt into a basin, and make a well in the center.
• Beat the egg slightly and mix with the milk.
• Pour the egg-milk mixture into the flour gradually, and beat to make a smooth batter.
• Grease a 5-inch frying pan with a little butter.
• Heat the pan until the fat shows a faint blue haze.
• Pour in enough batter to cover the bottom of the pan.
• Allow the pancake to brown on the underside; turn over with a spatula and brown the second side slightly.
• Remove to greaseproof paper.
• Make the rest of the pancakes the same way.
• When the pancakes are cold you can spread all except one with strawberry jam and whipped cream.
• Keep enough whipped cream to decorate the top one.
• Pile the pancakes one on top of another to form a"layer cake" with the plain pancake on top.
• Sprinkle with grated chocolate and decorate with halved glacé cherries and whipped cream.

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.