Gluten-Free Breakfast Crepes (aka Swedish Pancakes)


My 12 year old daughter is not only very picky when it comes to food, she is also gluten intolerant, but of course loves breakfast foods! Growing up with a Swedish mother, has given me an upper hand on making these “crepes”, or, as we call them, “Swedish pancakes”. I have tried this recipe, which feels like a thousand times, using different gluten free flours, and finally… I found the perfect one! It’s King Arthur’s Multi-Purpose Gluten Free Flour. The flour is light and fine, and not at all “grainy”, and has a very mild taste (unlike coconut and almond flour.) I used it without having to alter the proportions in a regular crepe recipe. I also made them with almond milk, instead of whole/skim cow’s milk, as she is also slightly intolerant to dairy… UGH! The challenges of a mom… who loves to cook! Again, I searched far and wide for an almond milk that was not too thick, too sweet and without a strong almond flavor. I found Pacific brand Organic Vanilla Unsweetened Almond milk. (Pictures of products below).


  • 3 eggs
  • 1 tsp vanilla
  • 1 tsp salt
  • 2 tbsp organic sugar
  • 1 cup King Arthur’s multi-purpose gluten free flour
  • 1 ⅓ cup Pacific’s unsweetened organic vanilla almond milk
  • 4 tbsp butter


Preheat oven to 200 degrees. Whisk eggs with vanilla, salt, and sugar. Slowly whisk in the flour. (I do this, to avoid any clumping). Whisk until smooth. Slowly stir in the almond milk, until you have a nice thin batter. In a crepe pan, or large skillet add a ½ tbsp of butter, enough to melt and cover the bottom of the pan, be sure to roll butter around the edges of skillet. Pour in a scant ⅓ cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 ½  minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with almond milk. These are great served with powdered sugar, and fresh fruit. You can place all in the ingredients in a line in the center and roll and serve. But, we like doing this “self-serve” style, with a smorgasbord of fixings, as everyone has their favorite filling, including lingonberry jam for those traditional Swedes!

Here are the photos of the flour, almond milk and vanilla.

IMG_0784 IMG_0789 (1) IMG_0786 (1)

Arugula and Goat Cheese Omelet

omelet with Arugula and goat cheese

I don’t think my sons realizes HOW good he has it. This morning, before being dropped off at high school (yes, he’s totally spoiled!), I made him an omelet! it wasn’t just an ordinary omelet… It was a truffle butter, goat cheese, arugula omelet with crispy onions. The big “foodie” LOVED it, so I am posting it here for you all to enjoy.


  • 2 eggs
  • 1 tbsp heavy cream
  • ½ tsp truffle oil
  • salt and pepper to taste
  • 1 tsp of truffle butter
  • ¼ cup goat cheese crumbles
  • ⅓ cup arugula
  • 1 tbsp crispy onions


Whisk eggs, heavy cream, salt and pepper in a small bowl. In a small non-stick pan, melt truffle butter on medium-low heat. Add in the eggs, and cover, cook until most of the eggs are cooked, can be a little runny on top. Add the goat cheese and arugula to one half of the eggs. Fold over and cook until eggs are cooked through and cheese is slightly melted. Place omelet on a plate add a few sprinkles of goat cheese and crispy onions and serve. Hopefully you will like this as much as my 16 year old!