Light and airy Crepe Pancakes with Fig Butter Sauce are exactly what your morning needs. The soft crepes pair wonderfully with the creamy fig sauce full of fresh, juicy figs that are bursting with flavor.
Ingredients
Pancakes:
- 2 ea eggs
- 1 cup almond milk*
- 1 tbsp unsalted butter**
- pinch of salt
- ½ cup gluten free flour
Sauce:
- 2 cups fresh figs quartered then cross cut into thirds (~10-12 figs)
- ½ cup unsalted butter**
- 2 tbsp maple syrup
- pinch of salt
Instructions
- 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 pancake with cut-up fresh figs inside. Pour warm fig sauce over top and serve.
Notes
* Sub soy or oat milk to keep recipe nut-free.
** Use vegan butter to keep the recipe dairy free.
*** If you don’t have a blender, use an immersion blender or whisk together until well combined in a large bowl.
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