Swedish pancakes with lingonberries are a beloved classic for good reason. These thin, buttery pancakes—often filled with lingonberry butter and topped with stirred lingonberries—are a simple crowd-pleaser. Still, it’s fun to vary the fillings and toppings now and then. Swedish pancakes are very similar to French crepes and can be enjoyed both sweet and savory with countless combinations.
As summer winds down, I decided to pair fresh blueberries with Swedish pancakes for a dessert-style take. A local restaurant serves crepes filled with silky vanilla pastry cream and finished with a bright blueberry sauce. That idea adapted perfectly to a basic Swedish pancake base and a blueberry-cardamom compote.
The result is exactly what I hoped for. Tender, thin pancakes layered with creamy vanilla pastry cream and warm blueberry compote make a show-stopping plate. Serve them as an elegant dessert or a slightly indulgent breakfast for anyone who loves blueberries.
Making easy and delicious Swedish pancakes at home
- Blend the batter ingredients. Using a blender gives a silky, lump-free batter with minimal effort—just blend until smooth.
- Let the batter rest. Resting the batter at least two hours, or up to two days, produces uniform, tender pancakes. Making the batter the night before is convenient.
- Cook in a 10-inch nonstick skillet. A reliable nonstick surface keeps these delicate, thin pancakes from tearing or sticking.
- Brush the pan with melted butter before each pancake. This adds flavor and encourages a light, golden brown finish.
- Lift and swirl the pan. Remove the heated skillet from the burner before pouring in the batter, then swirl to coat the bottom thinly and evenly. Return to the heat and cook until set and lightly browned.
- Flip carefully with a thin spatula. With a good nonstick pan and a little practice, the pancakes should release and flip easily for even cooking.
These Swedish pancakes filled with vanilla pastry cream and topped with warm blueberry-cardamom compote make a lovely finish to a late-summer meal. They’re elegant, flavorful, and surprisingly easy to prepare.
Recipe
Swedish Pancakes with Vanilla Pastry Cream and Blueberry Cardamom Compote
3 hours 32 minutes
30 minutes
3 hours
30 minutes (active)
10 pancakes
198 kcal
Kristi
Ingredients
For the pancake batter:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- 2 eggs
- 1 cup whole milk
- 6 tablespoons water
- 3 tablespoons unsalted butter, melted and cooled, plus more for the pan
- ½ teaspoon vanilla
For the vanilla pastry cream:
- 3 egg yolks
- 1½ tablespoons cornstarch
- 1½ cups half-and-half or whole milk
- 3 tablespoons sugar
- Pinch of fine salt
- 2½ tablespoons unsalted butter
- 1½ teaspoons vanilla extract
To assemble:
- Blueberry cardamom compote (warmed)
- Whipped cream and/or powdered sugar for serving
Instructions
- Make the vanilla pastry cream: Whisk the egg yolks, cornstarch, half-and-half (or milk), sugar, and salt together in a medium saucepan. Add the butter. Cook over medium-low heat, whisking constantly, until the mixture thickens and becomes smooth, about 3–5 minutes. Strain through a fine-mesh sieve into a clean bowl, stir in the vanilla, then press a piece of parchment directly onto the surface and cover with plastic wrap to prevent a skin from forming. Chill until ready to use. (The pastry cream can be made 1–2 days ahead.)
- Prepare the pancake batter: Combine all batter ingredients in a blender and blend until completely smooth. Refrigerate the batter for at least 2 hours or up to 2 days to rest.
- Cook the pancakes: Heat a 10-inch nonstick skillet over medium heat. Stir the batter briefly, then brush the skillet with melted butter. Lift the skillet off the burner before adding about ¼ cup batter, then quickly swirl the pan so the batter coats the bottom thinly and evenly. Return to the heat and cook until golden brown in spots, about 1 minute. Loosen with a thin spatula, flip, and cook the second side about 1 minute. Transfer to a plate and let cool slightly. Repeat with the remaining batter, brushing the pan with butter as needed.
- Assemble and serve: Warm the blueberry-cardamom compote. Place a pancake on a work surface, spread a layer of vanilla pastry cream on top, and fold the pancake into quarters. Spoon warmed compote over the folded pancake, add whipped cream or a dusting of powdered sugar if desired, and serve. Repeat with remaining pancakes.
Nutrition
Carbohydrates: 20 g |
Protein: 5 g |
Fat: 11 g |
Saturated Fat: 6 g |
Cholesterol: 114 mg