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Ingredients
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¼ cup lingonberry jam
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¼ cup melted butter
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2 cups milk
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4 eggs
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2 tablespoons melted butter
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3 teaspoons vanilla extract
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1 cup all-purpose flour, sifted
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2 tablespoons white sugar
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1 dash salt
Directions
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Whisk lingonberry jam and 1/4 cup melted butter together in a bowl to make the topping.
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Whisk milk, eggs, 2 tablespoons melted butter, and vanilla extract together in a separate bowl.
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Whisk flour, sugar, and salt together in a separate bowl. Pour gradually into the milk mixture; whisk batter until smooth.
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Ladle 1/2 cup batter onto a lightly buttered skillet or crepe pan over medium heat. Swirl pan to spread the batter. Cook until top looks dry, about 2 minutes. Turn with a spatula; continue cooking until light golden, 1 to 2 minutes more. Place on a plate; spread with the topping and roll up the pancake. Repeat with the remaining batter and topping.
Nutrition Facts (per serving)
311 | Calories |
17g | Fat |
30g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 311 | |
% Daily Value * | |
Total Fat 17g | 21% |
Saturated Fat 9g | 47% |
Cholesterol 161mg | 54% |
Sodium 227mg | 10% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 1g | 2% |
Total Sugars 9g | |
Protein 9g | 18% |
Vitamin C 0mg | 0% |
Calcium 120mg | 9% |
Iron 2mg | 9% |
Potassium 196mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.