Fraspannkakor(Swedish Crisp Pancakes)
Fraspannkakor are Swedish crispy pancakes with delicate texture and subtle sweetness, perfect for breakfast or dessert, enjoyed with fresh fruit or whipped cream.
Ingredients
Instructions
- In a medium bowl, beat egg yolks, water, salt, sugar, and flour until well blended. Fold in whipped cream.
- Beat egg whites until stiff and fold into the batter.
- Rub a crepe pan or small skillet lightly with margarine. Add 3 to 4 tablespoons of batter.
- Tip the pan to spread the batter over the bottom. Cook over medium heat just until bubbles appear on the surface.
- Turn and cook until browned. Serve with pureed fruit or toppings of choice.
Tips & Substitutions
For a lighter texture, ensure that the egg whites are beaten to stiff peaks before folding them into the batter. If you don't have margarine, you can substitute with butter or a non-dairy alternative. Adding a pinch of vanilla extract can enhance the flavor. This recipe can also be made gluten-free by using a gluten-free all-purpose flour blend.
Serving Suggestions
Serve these crisp pancakes with a generous topping of pureed fruit, such as strawberries or blueberries, for a delightful breakfast. They also pair beautifully with whipped cream or a drizzle of honey. For a savory twist, consider filling them with sautéed vegetables or smoked salmon, making them a perfect addition to brunch or a light lunch.
Storage & Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over low heat for a few minutes on each side until warmed through. Alternatively, you can use a microwave, but be cautious not to overheat, as they may become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Fraspannkakor(Swedish Crisp Pancakes) contains roughly 570 calories, with 12g protein, 113g carbohydrates, and 8g fat. It is an excellent source of iron (27% of the Daily Value) and protein (25% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1941mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking, as it may thicken slightly. This allows for quick pancake preparation for breakfast or brunch.
What can I use instead of heavy cream?
If you're looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free alternative, use coconut cream or a non-dairy whipped topping, although the texture may vary slightly.
Can I freeze the pancakes?
Yes, these pancakes freeze well. Allow them to cool completely, then layer them between parchment paper in an airtight container. They can be frozen for up to 2 months. Reheat directly from the freezer in a skillet or microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).