Ingredients
6
6 servings
- •¼ cup lingonberry jam
- •¼ cup melted butter
- •2 cups milk
- •4 eggs
- •2 tablespoons melted butter
- •3 teaspoons vanilla extract
- •1 cup all-purpose flour, sifted
- •2 tablespoons white sugar
- •1 dash salt
Instructions
- Whisk lingonberry jam and 1/4 cup melted butter together in a bowl to make the topping.
- Whisk milk, eggs, 2 tablespoons melted butter, and vanilla extract together in a separate bowl.
- Whisk flour, sugar, and salt together in a separate bowl. Pour gradually into the milk mixture; whisk batter until smooth.
- Ladle 1/2 cup batter onto a lightly buttered skillet or crepe pan over medium heat. Swirl pan to spread the batter. Cook until top looks dry, about 2 minutes. Turn with a spatula; continue cooking until light golden, 1 to 2 minutes more. Place on a plate; spread with the topping and roll up the pancake. Repeat with the remaining batter and topping.
Nutritional Facts
Per 6 servings
- Calories: 311
- Carbohydrate: 30g
- Fat: 17g
- Fiber: 1g
- Protein: 9g
- Sugar: 9g
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