BB Summer Food+Wine Pairing: Swedish Pancakes and ...

BB Summer Food+Wine Pairing: Swedish Pancakes and Mimosas!

We’re excited to launch our monthly Summer Food + Wine series in The CORE featuring long time BB family member turned Sommelier and food blogger, Beth Merrill-Belval!

Let’s Brunch! 

Brunch is one of my favorite meals… ever! I love the combination of sweet, savory, and salty flavors that you get with brunch. But before we get into the food part of this delicious equation, let’s talk about what to drink alongside brunch (besides coffee, of course): mimosas.

According to Wikipedia, the mimosa’s true origins are unknown. Some believe it is a variation on another cocktail, while others think it was invented in Paris in the 1920s. What no one argues is that the drink is called a “mimosa” because of its resemblance in color to the flowers of a family of plants of the same name.

Whatever its beginnings, making one is very easy. It’s equal parts orange juice and sparkling wine. (Or if you’re like me, a few drops of OJ suffice!)

To make the best tasting mimosa, use high-quality orange juice or freshly-squeezed. I usually prefer the pulp-free kind, but this is mostly just due to the fact that I don’t like to scrub pulp from my glassware. Now onto your choice of sparkling wine. There are many styles and variations from which to choose.

Because the sparkler won’t be the “main event” – the orange juice will be the dominant flavor, depending on your ratio – it isn’t as critical to use a high-quality sparkling wine. However, I would advise against a super cheap one or one that is high in sugar, as this can cause the dreaded afternoon headache.

My go-to sparkling wines for mimosas are Cava, Prosecco, or a Brut-style American sparkling wine. These tend to be lower in sugar content, so your mimosas won’t be overwhelmingly sugary, and they’re fruity. The acid in these styles also helps round out the sweetness of the juice.

My favorite Cava brands include Segura Viudas and Campo Viejo. For Prosecco, I’ll use Zonin and La Marca. These brands are easy to find at grocery stores and online. But really, any Cava or Prosecco will work great. As for American sparklers, there are quite a few! Mumm is one I love for mimosas, but there are many. Just remember to pick to a dry style, like Brut.

Start by pouring chilled sparkling wine into a flute glass, then add your desired amount of orange juice. Serve with a strawberry, raspberry, or no garnish.

(The word “Champagne” is from a legally protected area of France, and only sparkling wine from that region can be called Champagne. Anything else is labeled “sparkling wine.” This includes Crémant, Cava, Prosecco, and others. Though we may not be in Europe, we still can’t call our sparkling wine Champagne. What’s the difference among all these? Where they’re made and how they’re made is what distinguishes them from each other. But we can save that for another day.)

OK, now for the main course.

Swedish Pancakes

Swedish pancakes are similar to crepes. They are very thin and can be stuffed with various fillings to make them sweet or savory. There are many variations for Swedish pancakes; this is my mom’s recipe that was taught to her by her (mostly) Swedish grandmother and is super easy. These measurements result in a large amount of servings, so I usually halve it for 2-3 people.

  • 2 ½ cup all-purpose flour
  • 4 cups milk
  • 2 eggs, beaten
  • 4 tbs butter, softened (if the butter is mostly liquid because you had to microwave it, that’s perfectly ok)
  • ½ tsp salt

You can add a bit of fine sugar and/or cinnamon to the batter if you want.

In a large bowl, combine all ingredients. Some lumps are okay. Let sit for a half hour or so. Stir again before making pancakes.

Heat a non-stick pan or griddle on medium high to high heat (depending on the size of your burner). Once the pan has gotten very hot, pour a small amount of batter into the pan. (How much you use will depend on how large you want each pancake.) Spread the batter out into a very thin layer.

When the batter sets, flip. These will cook very quickly, so no wandering off to make another mimosa.

Keep warm in oven, covered. Roll them up with whatever filling you want and serve with whatever toppings you like: maple syrup, fresh fruit, whipped cream, powdered sugar. Or make it savory and fill with cheese, scrambled eggs, etc.

I’ve never tried using dairy or gluten alternatives, but if you do, I’d love to hear how it went and what you used!

Follow Beth and her foodie adventures on Instagram at @sactownwinoandfoodie.

Beth Merrill-Belval loves eating and drinking as much as she loves running and Pilates. She is a Certified Sommelier and has achieved certifications of French Wine Scholar, Italian Wine Professional, and Level 3 of the Wine Spirit Education Trust, through which she is currently pursing the fourth level of Diploma. Beth has also been a Pilates instructor for over ten years. Her favorite exercise is Teaser on the box... her least favorite is Stomach Massage. She also spends as much time cuddling her dogs as they'll let her. You can find her sharing her foodie adventures on Instagram at @sactownwinoandfoodie.



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