A delightful twist on traditional Norwegian pancakes, these Scandinavian Sweet Crepes are thin, tender, and perfect for a sweet breakfast or dessert.
Combine the flour, sugar, and salt in a mixing bowl.
Sifting the flour can help prevent lumps in the batter.
Whisk in the eggs, milk, and melted butter until smooth.
Ensure the batter is lump-free for a smooth crepe texture.
Heat a nonstick skillet over medium heat and lightly grease it.
Use a paper towel to spread a thin layer of butter evenly.
Pour a small amount of batter into the skillet and swirl to coat the bottom evenly.
Tilt the skillet quickly to spread the batter before it sets.
Cook until the edges lift slightly and the bottom is golden, then flip and cook the other side briefly.
Use a thin spatula to carefully flip the crepe without tearing it.
Spread a thin layer of butter and jam on the crepe, then roll it up.
Avoid overfilling to prevent the crepe from becoming soggy.
Repeat with the remaining batter and serve warm.
Keep cooked crepes warm by covering them with foil or a clean towel.
