Growing up our mom made the best homemade breakfasts!! One of our favorites was Swedish Pancakes, which is like a crepe. It was a recipe that was passed on from her Grandma. The recipe card (ya remember those days of recipes cards and boxes!!) was so faded and had food and oil marks splattered all over it because we used it so much. It seemed like our mom couldn’t cook them fast enough. They were so fun to spread homemade peanut butter syrup on and roll up 2 or 3 to make an extra big pancake!
So when we learned we had Celiacs Disease and had to remove the wheat flour from our foods, we wanted to keep our family favorite recipes and learn how to alter it with other flours to get the same texture we knew as children. So here you go friends…our families Swedish Pancakes recipe plus our favorite peanut butter syrup recipe! We hope you enjoy it as much as we do.
Gluten-Free Crepe (Swedish Pancakes):
1 cup Milk (cow, almond, soy, etc.)
1/2 tbsp. Maple Syrup/Honey
3/4 cup Brown Rice Flour
Whisk all ingredients in medium size bowl, until combined. Pour small amount of batter in hot pan. Swirl pan around to spread the batter thin (like a crepe). Cook both side until golden brown. Serve with Maple Syrup, powdered sugar, and berries or Peanut Butter Syrup.
Peanut Butter Syrup:
3 tbsp. peanut butter
2 tbsp. butter
1 tbsp. honey
It’s as easy as 3,2,1…mix together on low heat until smooth.