Swedish Pancakes • 3 eggs • 2 c. milk • 1 1/2 c. flour • 3 T. sugar • 2 T. butter, melted • 1/2 tsp. salt
Cheese Sauce • 1/2 c. sour cream • 1/3 c. med. cheddar cheese • 1/4 c. swiss cheese
Rasberry Maple Syrup • 1/2 c. light corn syrup • 1/4 c. brown sugar • 1/4 c. water • dash maple flavor • 1/2 T. butter • 1/3 fresh or frozen raspberries in juice
Also Need • ham, thinly sliced
Swedish Pancakes Beat eggs until thick; add milk and butter. Beat in flour, sugar, and salt. Set aside until ready to fry pancakes. Pour 1/4 cup of batter into a small lightly greased frying pan, lifting and swirling batter evenly over bottom of pan. Carefully turn when edges start browning and quickly remove from pan.
Cheese Sauce Heat all sauce ingredients together over low heat. Keep war until ready to serve.
Roll-Up Lay pancake on plate. Place a piece of ham over pancakes and spoon cheese sauce over ham. Roll up pancake. Top with raspberry maple syrup. Garnish with whipped cream and fresh strawberries.
Recipe Note If you are near a Swedish community, find traditional Swedish Lingonberries to use in place of raspberries.
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