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Swedish Pancake Torta
Makes 8 servings
© 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.