IHOP Swedish Crepes
Prep time: 10 minutes Cook time: 20 minutes Servings: 4 servings (2-3 crepes each)
IHOP’s Swedish Crepes are a menu item that flies under the radar but has a devoted following. They’re thin, delicate French-style crepes filled with lingonberry jam and rolled into tight cylinders, then topped with whipped cream and powdered sugar. The lingonberry jam is the star — it’s a tart, slightly sweet berry preserve that’s common in Scandinavian cooking but unfamiliar to most Americans.
The crepe itself is essentially a very thin pancake batter — flour, eggs, milk, and butter — cooked in a hot pan until barely golden. The key is getting the batter thin enough. You should be able to see the pan through the crepe when it’s cooking.
Crepe-Making Confidence
- Let the batter rest. Resting allows the flour to fully hydrate and the gluten to relax. Rested batter makes thinner, more tender crepes. Skipping this step gives you thick, chewy crepes.
- Medium heat, not high. High heat browns the crepe before you can spread the batter thin enough. Medium heat gives you time to tilt and rotate the pan.
- The first crepe is always bad. This is a universal truth. The first crepe seasons the pan and tests the heat level. Don’t stress about it — eat it as a chef’s snack.
IHOP Breakfast Value
IHOP’s Swedish Crepes cost about $10-12. This recipe makes 8-10 crepes for about $5 total, including the lingonberry jam. If you can’t find lingonberry jam, strawberry preserves are the closest substitute, though the flavor is sweeter and less tart.
