This beautiful recipe is here just in time for holiday company. Elegant, straightforward and, above all, delicious, this warming recipe is the work of Megan from Stetted.
As I’ve gotten older I’ve been learning more about my heritage and the foods that go along with it. The largest percentage of my ancestors hail from Sweden, so it became a logical place to start. Many people view Swedish cooking as extremely humble fare. While that’s somewhat true, it doesn’t mean Swedish food is devoid of flavor. With a short growing season, Swedish cooking is often about using ingredients to their fullest potential.
These easy pancakes with mushroom filling pack a lot of flavor into a little bundle. Swedish pancakes are similar to French crepes, and can be filled with countless options. Here, garlic, onions, mushrooms, and chives combine with cream for a filling that makes you feel decadent even on a weeknight. The mushrooms rest on a bed of wilted spinach, ready to be wrapped in its pancake blanket.
The simplicity of the ingredients extends to the preparation. Quick meals are important to me, as my entire family is eager to eat as soon as we walk in the door after a long day. Once your ingredients are prepped, you can be serving these in 20 minutes. The pancakes do take a mindful eye, but after a practice pancake or two you’ll be churning them out quickly. As a bonus, any leftover pancakes can be filled with jam and eaten for dessert!
Swedish Pancakes with Mushrooms
For the pancakes
- 3 eggs
- 2 cups milk
- 1 cup flour
- 1 tablespoon sugar
- Pinch salt
- Butter, to cook
Beat all ingredients except butter together thoroughly. Unlike standard pancakes, you want a smooth, lumpless batter.
Heat a flat-bottomed skillet or crepe pan over medium. Add a bit of butter, let melt, and pour approximately ⅓ cup of batter into pan, swirling pan to create an even coating. When edges are dry, carefully slide spatula around edges, then flip and cook for approximately 1 minute more. Remove to a warmed plate and repeat until batter is gone, adding more butter every few pancakes.
For the filling
- 2 tablespoons butter
- ½ cup chopped onion
- 2 cloves garlic, chopped
- 8 ounces baby bella or button mushrooms
- 1 teaspoon lemon zest
- 1 cup cream
- 2 tablespoons chopped fresh chives, plus extra uncut chives for tying (if desired)
- 1 pound fresh spinach
- Olive oil
Gently wash mushrooms and pat dry. Slice in half lengthwise, then cut into thin vertical slices.
Melt butter in a saucepan over medium heat. Add onions and cook until translucent. Add garlic and cook for about a minute more.
Add mushrooms and cook for 5 minutes, stirring often. Add lemon zest, cream, and chives, and cook at medium for 5 minutes, then reduce heat and let simmer.
Heat a skillet over medium and add a swirl of olive oil. Once heated, add spinach and stir to coat. Cook until spinach is wilted and reduced by half.
Place 1 pancake on a plate. In the center, place a spoonful of spinach, then spoon over mushroom mixture. Fold edges over to create a square packet. Slide 1 chive underneath, then bring together and tie as if string. Alternately, place spinach and mushrooms in a strip down the pancake and fold sides together.