I have no idea where my mother got this recipe, but it has been a "Special Saturday Morning" treat since I was a kid. Swedish Pancakes are essentially crepes, typically topped with Lingonberries. Those are a little scarce around here, so a great alternative would be a cooked down mixture of raspberries and blueberries, or even blackberries. But our family always did it the Southern way: peanut butter and syrup, washing it down with a glass of milk. (Or coffee!)
1 can evaporated milk
1 can water
1 tsp vanilla
1/2 cup sugar
3 cups flour
Mix with blender. Pour about 1/2 cup at a time on buttered skillet on med-high heat. Cook about 60-90 seconds on each side. Set on a plate, place about a tbsp peanut butter on the pancake and fold over so the heat will make the peanut butter easier to spread. Drizzle syrup, roll up using your fork, and eat!!!
By the way, this recipe makes A LOT. You can half it if you want... If this is still too much, you can store the rest in the fridge up to a week or so; be sure to stir it up. It tends to separate if it sits.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg