Coconut Swedish Pancakes

This recipe is a family secret recipe from my Swedish side of the family.  They immigrated from Sweden in the 1800's and settled in the Pacific Northwest.  In the cookbook there are several recipes that frequent my kitchen table, but these pancakes (more commonly known as crepes) are among the most common.  I adapted the recipe slightly...not the actual pancake base, but the cooking method.  I love the flavor that the coconut oil gives and the crispy coconutty essence in the final product.  Crepes are so versatile and can be served sweet, savory, and for practically any meal of the day.  As long as you have the base recipe...the meal can become a choose your own adventure...the world is your oyster...or the world is your crepe...because lets be frank...oysters are nasty!!

2 eggs room temperature
2 1/2 cups milk, lukewarm
1/2tsp salt
1/2tsp baking soda
2T sugar
2tsp vanilla
1 cup flour
Coconut oil for cooking

In a large bowl, whisk the eggs and then add milk. Whisk in the salt, baking soda, and sugar.  Gradually add the flour, whisking until smooth.  Lastly add the vanilla.  Pour into a blender and blend until smooth.

Heat a 10" skillet over medium heat.  Put 1tsp coconut oil down and wait until hot.  Pour 1/4 cup of batter into the center of the pan, and turn and tilt the pan in a circular motion until the bottom is evenly coated with batter. 

Cook for about 1 minute or until the edges are golden and the top is no longer runny but still undercooked.  Run a rubber spatula around the edge of the crepe to loosen.  Slip the spatula under the crepe, and gently flip in one swift gesture.

Cook for an additional minute or until the bottom is slightly brown.  Transfer to a plate and repeat with the remaining batter.

Optional toppings: banana and nutella, strawberry and whip cream, jam and powdered sugar, peaches and cream, ham and cheese, spinach and cheese, etc...again...world meet oyster!!!!!