Swedish Style Pancakes - Dawn's version

Description:
I adapted my grandmother's recipe, trying to make it more healthy. My mother would make these for us rolling them up with plenty of butter and maple syrup or jam. My sister taught me to roll them with vanilla pudding and whipped cream - YUM!

Getting back to trying to be healthy - I used whole grain flour, almond milk and rolled them with plain non fat yogurt mixed with homemade applesauce. Another great filling is left over sweet potato!

These pancakes, which are like crepes, cook up very quickly, so have your fillings and/or toppings ready to go. I prepare and warm up my fillings/toppings before making the pancakes so everything rolls up warm and toasty.

Recipe easily doubles if you have a crowd.

Ingredients:
1 egg
1 1/2 C almond milk
1/2 t vanilla
1 T brown sugar
2 T melted butter
1 1/4 C whole grain flour

Filling/topping ideas (some healthy, some not) - applesauce, yogurt, sweet potato, jam/jelly, maple syrup, pudding/custard, whipped cream, chocolate sauce, banana, chopped dried fruits, nuts.

Directions:
1. Mix together your pancake batter by whisking together the egg, milk, vanilla, sugar and melted butter. Stir in the flour until mixed.

2. Prepare your fillings, warming them if necessary.

3. Heat a non-stick pan with a little pat of butter or non-stick spray.

4. Pour in a few tablespoons of batter and swirl the pan around, spreading out the batter. Swedish pancakes are very thin and cook quickly!

5. After about a minute or so, using a non stick spatula, flip the pancake/crepe over and quickly cook the other side for a few moments.

6. Remove the pancake to a waiting plate, add fillings and roll up.

7. ENJOY!