Swedish Pantry

Recipes

Recipes and Serving Ideas

The Swedish Pantry’s pancake mix makes a great base for three meals a day plus dessert. The mix can be refrigerated for later use or you can make up the pancakes ahead of time and freeze them. The frozen pancakes come in handy for impromptu guests and large-scale gatherings – they defrost in minutes at room temperature and can be used to make a quick dessert or easy breakfast (see recipes below).

Best method for ahead-of-time preparation: Once pancakes cool, layer them in plastic wrap or wax paper, seal in a ziplock bag, and freeze. To defrost, take them out of bag and lay individual pancakes out on a tray or counter. The pancakes will defrost in minutes.

BREAKFAST:

Serve pancakes stacked or rolled with jams and fresh fruit on the side. Try serving with our Lingonberries for an authentic Swedish pancake taste.

LUNCH:

Kids love Swedish pancakes! Try making a peanut butter and jelly sandwich with the pancakes. They make a great lunchbox item too – use frozen pancakes in the morning to make the sandwich and it should be defrosted and ready to go by lunchtime.

See also Dinner Recipes below... they work just as well for lunch.

DINNER:

Broccoli-Chicken Crepes

Prepare one-half of pancake mix according to directions. Will make approximately 8-10 thin pancakes.

Crepe Filling:

2 cups cooked broccoli
1 cup diced red bell pepper
2 tbsp. flour
1/4 tsp. nutmeg
3/4 cup Swiss cheese
2 tbsp. butter
Pinch salt
1 1/2 cups milk
2 cups cooked chicken
Paprika

Melt butter. Blend in flour, salt and nutmeg. Fold in milk, cook and stir until thick and bubbly, for about 2 minutes. Add Swiss cheese and cook until cheese is melted. Set cheese sauce aside. Combine cooked chicken, broccoli, diced red pepper and 1 cup of cheese sauce. Fill each pancake with 1/4 cup filling along center of pancake and roll, placing seam side down in pan. Pour the remaining cheese sauce over and sprinkle with paprika. Cover and bake at 375 degrees for 18-20 minutes.

Seafood Crepes

Prepare one-half of pancake mix according to directions. Will make approximately 8-10 thin pancakes.

1/3 cup chopped mushrooms
3 tbsp. green onions
3 tbsp. butter
2/3 cup small cooked shrimp
1 (6 oz.) package frozen (or canned) crab meat
1/2 cup Half and Half
2 (3 oz.) packages cream cheese, cubed
1 cup shredded Swiss cheese
2 tbsp. chopped green onions tops

Saute mushrooms and onions in butter. Add in Half and Half, seafood and cream cheese. Cook over medium heat, stirring constantly until cheese melts. Fill prepared pancakes with seafood filling, fold, sprinkle with green onion tops, and serve warm. Makes 8-10 servings.

DESSERT:

Swedish pancakes make a wonderful base for desserts.

Serve stacked with 2 scoops of ice cream, a drizzle of chocolate sauce and a dollop of whipped cream. You can garnish the plate with some fresh fruit or berries.

For a Swedish pancake “log” put 2 scoops of ice cream atop a pancake, roll, drizzle with chocolate sauce, top with freshly whipped cream and a cherry. You can create your own fruit sauces by pureeing strawberries and/or raspberries or simply serve the berries alongside on the plate as a garnish. The possibilities are endless.

Rocky Road Crepes

Prepare one-half of pancake mix according to directions. Will make approximately 8-10 thin pancakes. Cool pancakes before using.

4 cups Rocky Road Ice Cream
3 cups hot fudge sauce
Whipped cream
1 cup toasted hazelnuts

Fill pancakes with 1/2 cup ice cream and roll, seam side down. Pour hot fudge sauce over top. Dollop with whipped cream and sprinkle with toasted hazelnuts. Makes 8-10 servings.


Send us your recipes! Create your own Swedish pancake recipe and send it to us. We love to share great ideas with our customers and fans.

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