Wednesday, March 16

Swedish Pancakes (IHOP Copycat Recipe)

IHOP Swedish Pancakes (aka: Crepes) - Copycat Recipe

So, have you ever had IHOP's Swedish pancakes? If not, then please leave my blog and never talk to me again. *Wait* Come back! I didn't mean it; really I didn't! But for those of you who have had Swedish pancakes at IHOP, you know where I'm coming from.

WARNING:: These aren't like typical copycat recipes that only slightly look or taste like the original, these truly taste exactly like IHOP's Swedish pancakes!

And they are super easy, too! 

To start, pour everything except butter and flour together in a mixing bowl and whisk with a wire whisk. It works best if your eggs are room temp (let them sit out for a few hours, or place them in warm water for about 5 minutes). 

In a cup or small bowl, mix melted butter with flour. This will help prevent lumps in your batter. Now, pour the flour/butter mixture into your egg mixture, and whisk until combined. Meanwhile, heat a small skillet over medium. You'll know it's hot enough when you drop a few drops of water and they sort of dance around the skillet. 

Pour in just enough batter to cover the bottom (rotate it around to cover the bottom of the skillet if you need to). Let it sit still and cook for about 1-2 minutes, or until it's no longer shiny.
Above: Here's the batter shiny (uncooked)
 Below: The batter is no longer shiny and flips pretty easily.
Try not to use a metal spatula to flip them, since it might break your crepes. 
And don't cry over a few messed up crepes! They taste just as good, and just learn from them! If your crepes break apart, just make the next crepe a little thicker (add a tiny bit more batter). 

Let the other side cook for about 30 seconds, if that. It tends to cook faster. Here's what it looks like when it's done. 
Now, just roll it up and top with the sweet sauce!

For the (amazing) sauce, you'll need linginberries (found at H-E-B in a jar already mixed with sugar). Mix 3 TBS of the berries with 1 pat of butter in a microwave safe bowl. Mix together and pour on your crepes. You can also just throw some warm lingonberries on your crepes for more of a tart kick. 

1. In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, vanilla extract, and melted butter.

2. Preheat a small skillet to medium heat. Pour a thin layer of batter, about 2-3 tablespoonfuls, on the center of the pan. Quickly pick up the pan and tilt it as needed so that the batter forms a thin circle.

3. Cook until batter turns opaque and the shininess of the wet batter disappears. Flip and cook the other side until it is lightly browned.

Lingonberry sauce:
1. Place about 2-3 TBS lingonberries in a microwave safe dish. Add a pat of butter and heat until melted (about 20 seconds). Stir and pour over warm Swedish pancakes.


Anonymous said...

Growing up my grandma made them for me all the time. I was like 8/9 yrs old before I knew that crepes were not pancakes. I am going to try this and see how they turn out. Thanks...

Piper @ The Crazy Apron said...

Thanks so much! Let me know how they turn out!

Caroline said...

Is this right? 4 eggs, 2 c milk and only 1/2 cup flour? Seems a bit light on flour, so will wait for an answer before I waste milk and eggs.

Piper said...

Hi Carolyn,

Yes, the recipe is correct. And you're right; there is very little flour. For crepes, you need the batter to be extra thin so that it can spread around the skillet easily when it's cooking. Thanks for checking, and please let me know if you have more questions (I'll be around to check later). ~ Piper @ The Crazy Apron

Anonymous said...

This recipe had way too little flour. I added maybe a cup more and some sugar and cocoa powder and it turned out pretty good. I'm still wondering how yours turned out so good and what I did wrong?

Amy Bagnall said...

Just made a half a batch and it was great! My only problem was flipping the crepe. I inverted the pan onto another pan and it worked wonderfully. Goes great with Felix Lingonberry jam purchased at World Market. Thank you for inspiring me!

The Crazy Apron said...

Anonymous ~ You're right, this recipe has less flour than some of the rest, which is part of what I love about it. The lower amount of flour can make it stick easier, so make sure to put a good amount of butter (enough to cover the bottom, plus a little more), and the first couple will likely turn out rough, which is common with crepes in general.

How did you mix the batter? Putting it in a blender makes the whole process easier and mixes things up really well. Another great recipe can be found by googling "Ol' South Germ Crepes". It's a restaurant in Ft. Worth that's known for their crepes! So sorry you had trouble, but maybe try the tips above. I love the idea of adding cocoa!! I'll have to try that sometime. :)

Green Cleaning said...

@Amy Bagnall ~ I use a silicone spatula to flip the crepes. The first one usually turns out horribly, but make sure the griddle is hot enough. I LOVE the Lingonberry jam!! They are also great with a mixture of melted butter, lots of lemon juice, and powdered sugar. That's my new obsession, but less healthy because of all the butter. Thanks for the comment!!

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