Gluten Free Swedish Pancakes
Makes about 14 pancakes if made in a 6 in pan
1 cup Gluten Free Flour
3 organic eggs
16 oz Almond Milk Unsweetend
1 TBSP maple syrup
1 pinch Pink Himalayan Crystal Salt
2 TBSP Organic Butter (melted)
I love thin pancakes. Swedish Pancakes are kind of like crepes but a little thicker. They are good savory or sweet. My favorite is topped with lingonberry jam and lemon zest!
In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter.
This is where it gets a little tricky. If you know how to make crepes you are good to go. If not this takes a little getting used to. You want to use a preheated nonstick pan or pan coated with butter or butter spray to keep them from sticking to the pan. Pour a thin layer of batter on skillet, and sswirl to edges. Lift the edges to let any wet batter underneath. Cook until they are dry and bubbly on top. Use a thin rubber spatula to fold in half and then quarters. I have this spatula that is the greatest!
Assemble and enjoy. I like mine folded but you can also roll them up with any kind of fillings. I have tried ham and cheese and it was really good.
Have fun playing with flavors and let me know in the comments what you have found that is good!