Small Swedish Pancakes Batter

Name: Small Swedish Pancakes Batter
Yield: Yield: about 100 pancakes
Cuisine: Sweden
Ingredients: 10 ounces (285 g) cake flour, sifted; 1⅓ cups (320 ml) heavy cream; 2 ounces (55 g) granulated sugar; 8 eggs, at room temperature; 8 ounces (225 g) clarified unsalted butter, melted; 1½ teaspoons (7.5 g) salt; 1½ teaspoons (7.5 ml) vanilla extract; 4½ cups (1 L 80 ml) whole milk

Preparation info

Yield: about
100
pancakes

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

8 eggs, at room temperature
2 ounces (55 g) granulated sugar
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Europe
Sweden
Dessert
Vegetarian
Nordic
Breakfast
Brunch

Method

Place the eggs and sugar in a mixer bowl and whisk by hand for 2 minutes to blend well.
Warm the milk to body temperature and stir half of it into the egg mixture.
Place the mixer bowl on the machine with the whip attachment. With the mixer running at medium speed, gradually incorporate the flour. Mix in the heavy cream, scrape down the sides of the b