Crepes or Swedish Pancakes

Do you ever make crepes? You should - they are amazing and you can fill them with just about anything you like. I get one at the state fair every year that is filled with asparagus and Swiss cheese. The options are endless. Or you can just have them as a breakfast entree and serve them with syrup. Here's the recipe we use (with credit to Phil & Kerry who gave me Dave's recipe):

Dave's Swedish Pancakes

Mix with beaters:
3 eggs
2 Tbsp sugar

To egg mixture, add:
1/2 tsp. salt
3 Tbsp. MELTED butter
1 1/2 C. milk
1 C. flour
1 tsp. baking powder
(batter is very thin)

Pour 1/4-1/3 Cup batter onto lightly sprayed griddle set at medium/medium- high. I set the temp at around 350 degrees. (If you have a good seasoned cast iron pan, that works well, too, but you can only make one at a time.) I pour the batter and then use the bottom of the measuring cup to spread the batter into a rough circle shape - it's thin batter so if you don't do this and you're using a griddle that's not 100% level, it'll want to run. Flip them when they look solid enough to... flip them. Cook them until they are just turning golden, roll them up and serve immediately or put in a warm, covered casserole dish to keep while you cook more.

We make a double batch so we have leftovers. Grace likes to eat them cold later!

And when they're hot, she likes them with butter, brown sugar & cinnamon. Yummm!

I like them best with homemade buttermilk syrup:

Buttermilk Syrup

In a heavy bottom kettle, mix and boil for 7 minutes:
1 1/2 C. sugar
3/4 C. buttermilk
1/2 butter
2 Tbsp. corn syrup
1 tsp. baking soda
(Keep stirring and watching it - it likes to boil over!)
add 2 tsp. vanilla when done cooking.

I like to add chocolate chips to the last crepe I make while it's still on the griddle, roll it up with the melted chocolate inside and drizzle with this syrup. Mmmmmmmm!