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| Swedish Pancake Torta | ||
Makes 8 servings |
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| © The Culinary Institute of America | ||
| Ingredients | Amounts | |
Eggs |
4 large | |
| Milk | 4 1/2 cups | |
| Flour | 1 1/2 cups | |
| Butter, melted | 1/2 cup | |
| Salt | 1/2 teaspoon | |
| Vanilla Extract | 1/2 teaspoon | |
| Lingonberry Preserves* | 1/2 cup | |
| Heavy Cream, whipped to medium peaks | 2/3 cup | |
| Mint Leaves, garnish | 1/4 cup | |
| * Lingonberries are a Swedish favorite, but if you can’t find them, substitute other good quality jams or preserves. | ||
| Method | ||
Beat the eggs well in a blender or food processor. Then add milk, flour, butter, salt, and vanilla extract and blend for 30 seconds more. Heat a crêpe pan or small sauté pan over medium-high heat without any oil or fat. Pour 1/4 cup batter in the pan spreading evenly. Brown the pancake on each side, 30 seconds-1 minute per side. Spread lingonberry preserves between each pancake and stack 4 together. Garnish the tops of each stack with whipped cream and mint leaves. |
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Copyright © 2003-2007. The Culinary Institute of America. All rights reserved.