Thin Swedish pancakes with cranberries and skyr

Ingredients

For 1 serving

• Eggs1
• Reduced-fat milk120 ml
• All-purpose flour40 g
• Butter4 g
• Cranberries60 g
• Skyr80 g
• Honey1 teaspoon

Contains: gluten, lactose, eggs,

Method

1. Blend the egg with the milk and plain flour until the batter is smooth and very runny, almost like milk; let it rest for 10 minutes so it becomes more elastic.
2. Meanwhile, put the lingonberries in a small pan with the honey and warm over a low heat for 3 minutes, stirring, until the berries start to burst and release their juice.
3. Heat a large non-stick frying pan over a medium heat and grease it with a thin film of butter spread with kitchen paper.
4. Pour in a small ladleful of batter and immediately swirl the pan to cover the base very thinly; cook for about 1 minute, until the edges lift and the underside is golden in patches.
5. Flip the pancake and cook for another 30 seconds; repeat to make 3 pancakes, greasing the pan each time.
6. Spread the skyr over the pancakes, roll them up and serve with the warm lingonberries on top.