You will need:
One stick of butter
1/2 Cup CarbQuick mix
1/2 Cup Heavy Whipping Cream
4 Large eggs
Topping of choice
Heat a skillet to low-medium, and add 1/4th stick of butter. In medium bowl, beat 4 eggs until smooth.
In a microwaveable receptacle (ceramic or glass dish, etc.) melt 1/2 stick of butter. Start by nuking for 30 seconds, check and then use 10 second increments until melted.
Add cream to butter and mix. Add mixture to eggs. Add a pinch of salt. Finally, add enough CarbQuick to thicken into a gravy like consistency.
Pour batter directly into the center of the skillet. When the edges begin to darken, turn pancake. After 30 seconds, remove from pan and when cool, roll pancake into itself from outer edge.
Swedish pancakes are often traditionally served with lingonberries or blabarskram, etc. I am using Maple Flavoured Monk Fruit Syrup. Link to syrup: http://po.st/rmp18E