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Old 09-23-2016, 10:53 PM   #1
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ISO help/advice making crepe-like pancakes

I have a recipe from friends in Sweden for thin pancakes (like crepes) cooked on a flat iron skillet. I can't get them to cook evenly and flip them. They always tear and come apart usually undercooked. I've watched my friend cook them but I'm struggling. Any suggestions on the attached recipe? Please.

Swedish Pancakes​(On Iron Griddle)​​​​8/15/2016 Rev.

6 dl (2.5cups) milk (no cream)
2.5 dl (1 cup) flour
3 eggs
.5 tsp salt
1 Tblsp sugar
Butter

Mix all with half the milk and let sit for 15 minutes. Then add remaining milk and let stand for 5 minutes.
Coat the griddle with butter and repeat the butter between each pancake.
Pour thin layer on griddle and use spatula to lift edges up to keep edges from burning. Flip once.
Re-butter and repeat.

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Old 09-24-2016, 01:59 AM   #2
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Get your self a ml measurement, I know mine fail when I try to use cups. yes I have tested the pancakes for my american friends and it need to be done in ml.

And no sugar, the batter holds better with out sugar. You only need to set it for 10 minutes and remember to whisk every time you take new batter.

Dont use over 100 ml batter, mine pancake skillet handles 50 ml batter, per pancake. Also let the surface become dull before flipping. Remember first pancake is called the chef privilege, it most often fails but you can eat it.

Oh and you cant fail with Swedish pancake, it only food you cant, why well the saying for failure is It became pancake.
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Old 09-24-2016, 10:26 AM   #3
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Thank you. We were just in Orebro and watched them cook these. We even bought a new iron skillet there just so we could duplicate the recipe. I'll keep trying.
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Old 09-24-2016, 11:57 AM   #4
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Originally Posted by Temecula1 View Post
Thank you. We were just in Orebro and watched them cook these. We even bought a new iron skillet there just so we could duplicate the recipe. I'll keep trying.
Maybe the new skillet needs seasoning?

I don't like thick cake like pancakes but my wife does. She cooks them. She just adds a bit more milk to the batter at the end when she makes mine. They are almost crepe thin.
Since I always loved "pigs in a blanket" I have always preferred thinner pancakes.

You are oiling the skillet before adding batter? You are letting one side fully cook before turning?
If you are already doing those things, forget the new pan and try a non-stick skillet to see.
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Old 09-25-2016, 01:00 AM   #5
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Quote:
Originally Posted by Temecula1 View Post
I have a recipe from friends in Sweden for thin pancakes (like crepes) cooked on a flat iron skillet. I can't get them to cook evenly and flip them. They always tear and come apart usually undercooked. I've watched my friend cook them but I'm struggling. Any suggestions on the attached recipe? Please.

...

I'd say have a little patience. Let it cook a little bit longer on the first side and then try to turn.


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Old 09-26-2016, 06:42 AM   #6
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Oh I just realised there should be 1 tablespoon of melted butter in the batter.
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Old 10-24-2016, 06:46 PM   #7
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Mix your batter in the blender. It probably is tearing because the flour is not uniformly dispersed into the egg/milk.
I do mine in a 6"ns skillet. Your recipe looks a little egg heavy compared to mine but it should still cook alright. Make sure the eggs are room temp.
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Old 10-26-2016, 11:02 AM   #8
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This is my crèpe recipe, I've been using it for years, it's from Leone Bosi's Italian Desserts and Pastries, a book that I've had for decades, and it never fails. Bosi was the pastry chef at the Savoy Hotel in London in his day, and his recipes are superb:

4 1/2 oz plain flour
1 3/4 oz sugar
pinch salt
2 eggs - I use 1 medium and 1 large egg
1 1/2 oz butter melted 1/2 pint of fresh milk
1 small glass cognac
1 tsp orange flower water if you're doing crèpes suzette:

I have a cast iron pancake pan for this job, i've had it for years, and it's beautifully seasoned for doing this job, as the heat spreads evenly over the bottom of the pan.
I mix all the ingredients in the food processor, and the resultant batter comes out like fairly thick cream. I should coat the back of a spoon. Let the batter stand for an hour or so before using.

I have my pan ready, I warm it up in advance. It mustn't be too hot - a medium hot heat is fine - otherwise the pancakes don't turn out well. I put a nut of butter into the pan, and it should sizzle lightly. Tilt the pan to spread the butter evenly over the surface, then pour some of the mixture evenly over the pan and swirl it around to distribute the batter over the surface, enough to make a thin film over the surface, and wait until the batter turns opaque. You can then turn the pancake over and do the other side. This will take slightly less time than the first side.

The above recipe should do about 12 crèpes, about 8 inches in diameter.

The book was published in 1972, and I've been using this recipe ever since then and it's never let me down. But you do need a pancake pan.

di reston


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Old 10-26-2016, 12:06 PM   #9
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Originally Posted by Roll_Bones View Post
Maybe the new skillet needs seasoning?

...

You are oiling the skillet before adding batter? You are letting one side fully cook before turning?
If you are already doing those things, forget the new pan and try a non-stick skillet to see.
I agree completely with this advice. In addition, I would also suggest preheating the pan before adding your oil.
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Old 10-27-2016, 03:15 AM   #10
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Buy it does take several tries to get the heat right and when to flip them, too much batter makes them break, too little make them impossible to turn , it just have to be right amount.
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