Light and airy Crepe Pancakes with Fig Butter Sauce are exactly what your morning needs. The soft yet fluffy texture of the crepe makes these more like a Swedish pancake which pairs wonderfully with the creamy fig sauce full of fresh, juicy figs bursting with flavor.

The fun part about these crepe pancakes is how versatile they are, get creative with your fillings and toppings. I filled mine with blueberries but feel free to try strawberries, raspberries, or heck even apples!

And if you’re looking for more delicious breakfast recipes be sure to check out these Gluten Free Pumpkin Oat Muffins, a seasonal favorite, or this Gluten Free Coffee Cake for something extra cozy!

Two crepe pancakes are rolled and filled with blueberries and fresh fig sauce sitting on a white plate. There is more fig sauce on top of the crepes as well.

Ingredients

Eggs – Needed for the structure of these crepe pancakes and the fluffy texture.

Almond Milk – Crepe pancakes require a lot of liquid and almond milk has the perfect consistency for this recipe. You can also sub with oat or soy milk to keep these entirely nut-free.

Gluten Free Flour – My favorite is Bob’s Red Mill Gluten Free Flour because it’s the perfect blend for texture when baking gluten free treats.

Fresh Figs – A seasonal fruit that is bursting with flavor!

Unsalted Butter – Be sure to use unsalted butter since butter with added salt may be overpowering of the recipe. To make this dairy free use vegan butter otherwise regular butter works just fine.

Maple Syrup – Adds a touch of refined-sugar free sweetness to the fig sauce. You can also drizzle more maple syrup overtop the finished crepes if you’d like!

Top down shot of a white plate with rolled and folded crepe pancakes filled with blueberries and fig sauce. There is more fig sauce on top of the crepes. In the lower right corner is a bowl of fresh blueberries with fresh figs beside the bowl. In the lower left corner is a plate with another crepe, fresh blueberries, and more figs.

How to Make Swedish Pancakes

Prepare your Swedish Pancakes – Blend all ingredients in a blender until smooth. Allow to rest in the fridge for one hour. Batter will be thick.
Pre-heat a non-stick pan or cast iron skillet on medium low.
One quarter cup at a time, pour batter into the center of the pan. Using the back of a spoon, quickly spread batter as thin as possible. Flip pancake when the surface of the batter is no longer glossy. Cook the second side until well browned. Repeat with rest of batter.
Prepare your sauce – melt butter on medium low in a small 1 Qt saucepan until milk solids just begin to brown. Add figs, maple syrup and salt. Bring to a low boil and remove from heat.
Assemble – Roll each Swedish pancake with cut-up fresh figs inside. Pour warm fig sauce over top and serve.

What is the difference between a crepe and a Swedish pancake?

The biggest difference between these two tasty creations is the texture and ingredients. Swedish pancakes are like a thin pancake that are lighter and more fluffy than typical pancakes. They typically have a higher egg and butter ratio to create a rich flavor and airy consistency. The batter is also thicker than crepe batter and can be poured then flipped like thin pancakes. To serve, Swedish pancakes are naturally more sweet and pair well with roll up fillings like fruit or preserves, or can be topped with nuts, syrups, or a creamy fig sauce 😉

Crepes have a much thinner consistency, are dense, and are less sweet than Swedish pancakes. This batter will be poured into the pan and spread to cover most of the surface. Because of this, crepes can be a bit harder to make and don’t have that thin pancake style of texture. The options for serving crepes are endless since these can be made for savory or sweet. Try treating crepes like an omelette wrap and fill with savory foods like scrambled eggs, roasted vegetables, melty cheese, or so forth. And for something sweet, try banana slices and a chocolate spread, peanut butter and jelly, a berry compote, etc, the options truly are endless so get creative!

Top down shot of three rolled and folded Swedish pancakes filled with blueberries and fig sauce. There is more fig sauce on top of the crepes.

Fig Sauce Recipe

I live for fig season and this creamy, fig butter sauce is a true celebration of this seasonal fruit! When preparing your figs I suggest quartering them and then cross cutting into thirds for the ideal bite sized piece. Once you make the sauce the figs will be extra soft and full of flavor from cooking down in the butter and maple syrup. Then the pinch of salt helps to balance the flavors of sweet and decadent!

While this fig sauce is best served fresh, it can be stored for later in an airtight container or sealed jar. Then you can reheat and use it to top more crepes or something like waffles, pancakes, yogurt bowls, toast, and more!

A close up shot of fig butter sauce made with quartered and cut fresh figs, unsalted butter, maple syrup, and a pinch of salt. The fig sauce tops rolled Swedish pancakes filled with blueberries.

Are Crepes Gluten Free?

Yes they absolutely can be! The traditional crepe is not gluten free but thanks to all the flour varieties available it’s easy to make the swap. I like to use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour because it’s a great blend for texture and helping baked goods to rise while remaining entirely gluten free.

I haven’t tested this recipe with any other flour as the delicate nature of crepe pancakes calls for a specific blend to support proper texture and rising. I suggest looking for a 1-to-1 gluten free flour blend you already use or try it for the first time with these!

Why I Love These Thin Pancakes

I love the airy and fluffy texture of these Swedish pancakes with the creamy fig sauce for a light yet satisfying breakfast. You could also dress these up with some chocolate or caramel sauce for a dessert or fill with nut butter and fruit for a snack!

Not to mention, this thin pancake recipe is fairly easy and perfect for an open morning or slow weekend. Simply make the batter then continue with your day while it rests for the hour to thicken. Then once you’ve officially woken up and got in your walk or workout or the kids ready for school you can pour the batter, flip some quick pancakes, top with a sauce or fill with fruit and wallah, breakfast is served!

Three rolled crepe pancakes filled with blueberries and a fig butter sauce sit on a white plate. There is more fig sauce and cut figs on top of the crepes.

These crepe pancakes are the perfect vehicle for whatever topping or filling you’d like to use which is perfect for seasonal flavors. Customize these however you like but I definitely recommend the fig sauce if you can, so dang delicious and seasonal! And if you’re looking for more seasonal sweets check out these Caramel Apple Pie Bars for an easy take on apple pie or this Apple Cinnamon Streusel Bread for a cozy breakfast or snack!

If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Crepe Pancakes with Fig Butter Sauce 🙂