Swedish pancakes are made from a thin, egg-rich batter that’s cooked in a skillet to produce thin cakes that are rolled up or folded. While they look a whole lot like French crêpes there are slight differences that make each unique. The batter for Swedish pancakes contains a higher ratio of milk, butter, and eggs to flour, resulting in something that’s lighter and fluffier than crêpes. The batter is a little more custard like that thin. It is the perfect in between of a regular American pancake and French crêpe.