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| Swedish
Meatballs |
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Ingredients
Version
1
1 cup - Half & Half
1 - Egg
1/2 cup - Flour
1/2 tsp - Salt (fine sea salt if available)
1 tsp - Sugar
Version 2
5/8
cup - Half & Half
5/8 cup - Milk
3/4 cup - Flour
1 pinch - Salt
1 dash - Sugar
1 tsp - Vanilla
2 - Eggs |
Instructions
Whisk
egg & cream together, adding dry ingredients and then stir
gently. Let stand for 30-60 minutes.
Heat
& grease skillet to medium or slightly higher. Pour 1/2 cup
of batter onto skillet. Immediately lift the skillet by the handle
move in a circular motion to let the batter fill the entire skillet.
The batter and the pancakes will be very thin. Lightly brown on
each side.
When done, they can either be stacked with a piece of wax paper
between each (to prevent sticking together) or rolled into logs
with the butter & brown sugar in the middle.
Served with either butter & brown sugar or lingenberry sauce
-- each are traditional in Sweden. Butter & maple syrup will
also work.
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From the Franzen family archives, one from Joanne and other
from sister Esme. Each version originated with their father...as
it was passed around, it apparently morphed a couple of times.
Preparation is the same for each. Try them both and report back
to Joanne.
Serves 3-4
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