I'm trying to reduce the number of mornings that my boys eat cold cereal for breakfast. In addition to oatmeal, toast, and french toast, our favorite is Swedish Pancakes. They're much thinner than regular pancakes, with more egg and less flour, raising the protein content and lowering the carbohydrate content. I think they're somewhat similar to crepes, but I've never made crepes so I'm not sure. Give these a try - I think you'll love them!
3/4 c. flour
1 1/4 c. milk
2 Tb. sugar
1/2 tsp. salt
In a bowl, whisk eggs, then mix in flour and blend until smooth.
Whisk in milk, sugar and salt; mix until smooth.
Melt butter in a medium-sized skillet over med-high heat.
Pour batter in a very thin layer, tilting pan to spread the batter out to the edges.
Turn over when top starts to look "dry" and bottom is lightly browned (about 2 minutes), then cook second side until lightly brown.
Roll the pancake over a few times and transfer to a plate.
Serve with choice of toppings (syrup, fruit, powdered sugar). Our favorite is butter and blueberry syrup.
(makes about 8 seven-inch pancakes)
*This recipe also works just as well with a gluten-free flour mix or dairy substitutes.