One of my favorite breakfast recipes is a special Swedish crepe called Plattar.  I asked Sr.Madeleine,  who is currently studying lace making in Brugge, Belgium, how this came to be one of their family recipes, a recipe she makes for her two daughter’s birthdays every year.  This is what she wrote me.

“Swedish Plattar is a recipe from a collection of Swedish recipes celebrating the seasons of the year. The author of the recipe remembers her mother preparing these recipes to remind her family of the goodness of God. Personally, when I was young I had not learned to cook or bake; I too, like the writer, wanted to both cook for my young family and to emphasize the love of God and His goodness. Swedish plattar was by far the biggest hit! I made it regularly every Saturday morning for my family, standing patiently beside the electric frying pan (popular in those days) until many Swedish Plattar were made and the the hungry mouths of all were filled. Swedish Plattar takes time to fry, so the making is a labor of love (due to the sheer volume of the batter, and the number you need to fill someone up!). The smudges and dribbles on the page make the recipe easy to find in the cookbook, and also attest to its perennial popularity. My daughters and I are all three nuns now and they as well as I continue the practice of making Swedish plattar for celebrations of God and His goodness.”

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Swedish Plattar Pancakes

SERVINGS 4-6people CHANGE SERVING SIZE people

COOK TIME 1hour

PREP TIME 5minutes (plus 2 hours standing time)

READY IN 1hour

Ingredients

• 3 egg(s)
• 2 cups half and half
• 1 cup flour all purpose
• 6 tablespoons butter melted
• ¼ cup sugar
• ½ teaspoon salt
• 1 teaspoon vanilla
• Also needed
• butter extra for griddle
• Ligonberry or Raspberry jam to serve
• powdered sugar if desired

Instructions

1. Beat the eggs add the milk, then the flour and whisk well. Add the melted butter, sugar, salt and vanilla and whisk.
2. Let the batter stand for two hours or overnight
3. Preheat a griddle to 325 degrees and brush with butter
4. When the skillet is hot, drop in two - three tablespoons of batter for each pancake – about 4” in diameter
5. Cook until golden on one side, and then flip to the other side (about 2 min. on each side)
6. When golden, fold into thirds and remove to a plate and continue with the rest of the batter.
7. The pancakes can be kept warm in a low oven. One recipe makes 30 - 4” pancakes. Serve with the jam and a sprinkling of powdered sugar. Fresh fruit on the side makes a lovely presentation.