Thin Swiss Pancakes

Light and lively -- that's the best way to describe these superb Swiss pancakes that your family is sure to flip over. Top with butter and syrup.

Thin Swiss Pancakes


For 8 people

  • 4 cup(s) flour
  • 2 teaspoon(s) salt
  • 1/2 cup(s) shortening
  • 4 eggs, at least 1 egg per cup of flour
  • 12 ounce(s) evaporated milk


Mix flour, salt, shortening (cut into flour), and some water, enough to give good consistency for mixing in eggs. Mix in eggs thoroughly. Then add enough evaporated milk to make the batter real thin -- about 12 ounces. Fry until golden and crisp, about 5 minutes on each side. Drain on paper towels.
This batter can be kept in the refrigerator for up to 4 or 5 days.

Nutrition facts

  • Kcal: 441.88 kcal
  • Fibers (g): 1.69g
  • Sodium (mg): 668.21mg
  • Carbs: 52.62g
  • Fat: 19.38g
  • Saturated fat (g): 8.21g
  • Proteins: 12.82g