swedish pancakes are most definitely ing's specialty. i'll ask her for her recipe and get back to you. but i think the main difference is that the swedish pancake batter yields a slightly thicker crepe than a traditional french one. will get an answer asap!
you could certainly do it with all beef stock but for an added punch, i would deglaze the pan (after the leeks and shallots are sauteed) with a good splash of balsamic vinegar. i'd also definitely use rosemary, it'll add more flavor than the thyme. enjoy! xo
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how about swedish pankaces......are they the same as crepes?
swedish pancakes are most definitely ing's specialty. i'll ask her for her recipe and get back to you. but i think the main difference is that the swedish pancake batter yields a slightly thicker crepe than a traditional french one. will get an answer asap!
i missed you girls~ good to see you back.
any way to do this sans wine for us wagonistas?
you could certainly do it with all beef stock but for an added punch, i would deglaze the pan (after the leeks and shallots are sauteed) with a good splash of balsamic vinegar. i'd also definitely use rosemary, it'll add more flavor than the thyme. enjoy! xo
great stuff, do you know a good chicken parm dish? ken biehl
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