I don’t know if these crepes are truly Swedish pancakes or not, it’s just what my mother called them. They have always been a favorite of Sarah’s, so grandma always made them for her when we went for a visit. I cleaned the recipe up so Sarah can still have them for our traditional Christmas brunch.

Kristy

Ingredients:

  • 1 cup whole wheat pastry flour
  • 2 eggs
  • 1/2 cup skim milk
  • 1/2 cup water
  • 3 tbsp brown rice syrup or raw honey, divided
  • 1 tsp vanilla
  • pinch fine sea salt
  • oil for misting the skillet
  • 1 cup part skim ricotta cheese
  • 1 cup frozen unsweetened apple raspberry juice concentrate, thawed (or any other unsweetened flavor)
  • 2 heaping tsp arrowroot powder
  • 8 ounce bag frozen unsweetened mixed berries, thawed

Preparation:

  1. Whisk the flour, eggs, milk, water, 1 tbsp brown rice syrup, vanilla, and salt  together until mostly smooth (batter will still have some small lumps). Cover tightly with plastic wrap and refrigerate for at least 1 hour or overnight. This allows the air bubbles to dissapate so the crepes are less likely to tear.
  2. When ready to prepare, mix 1 cup ricotta cheese with 2 tbsp brown rice syrup, set aside
  3. In a small cup mix 1 tbsp juice concentrate and the arrowroot powder until dissolved.

    Stir in the arrowroot mixture stirring constantly until thickened

  4. In a medium saucepan bring 1 cup juice concentrate to a boil, turn heat to low and stir in the arrowroot mixture stirring constantly until thickened.
  5. Add in the frozen berries. Stir just until mixed . Too much stirring after this will thin the sauce. Remove from heat and set aside.
  6. Mist oil over a 10 inch non stick skillet and bring to medium heat.
  7. Place 1/4 cup batter into the pan and immediately swirl the batter in the pan to coat the entire bottom. The batter should be very thin.

    Crepe batter swirled over the bottom of the skillet and ready to be turned

  8. After 30-45 seconds the batter should turn from wet and glossy to dull. Flip carefully with a spatula and let the other side cook for about 20-25 seconds. Slide the crepe to a cooling rack.
  9. Repeat with the remaining batter, 8 crepes in all.

    Spoon ricotta mixture over the crepe and roll up

  10. Lay 1 crepe out onto a plate. Spread 2 tbsp ricotta mixture across one end and roll. Spoon hot berry sauce over the top.

Nutritional Info:

Makes 8 servings.

Serving size 1 crepe.

Nutrients per serving:  Calories: 185, Cal. from Fat: 36, Total Fat: 3g, Sat. Fat: 2g, Carbs: 29g, Fiber: 3.5g, Sugars: 10g, Protein: 7g, Sodium: 77mg, Chol: 62mg

Notes:

You can make the crepes ahead of time and once cooled, stack them and store in a resealable plastic bag in the refrigerator for several days or for up to 2 months in the freezer.  When thawing the crepes, thaw on a rack before gently peeling apart.  Make sure to keep the berry topping separate until ready to serve.

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