Growing up, "roll-em-ups" were a weekend breakfast staple in my home, much like pancakes or waffles for any child. Halfway between a pancake and a crepe, I later found out that "roll-em-ups" were also called "dutch babies" and "german pancakes." The difference is, we always served these rolled up with powdered sugar and butter, and a squeeze of lemon, as opposed to slices, as many people do. The recipe originates for my great grandma Rishack, a woman I never had the pleasure of meeting, but someone to whom my mother credits her own cooking skills. Before my mother could see over a kitchen counter, my grandmother would set her on her knee at the stove and teach her the secrets of classic german cooking. From a wooden stool, my mother would taste such delights as german potato salad, rouladens, and "roll-em-ups." I've changed the recipe slightly (including coming up with a gluten-free alternative) but the recipe remains nearly identical to the one that was scratched out on an index card all those years ago.
1/2 tsp. salt
2 Tbsp. granulated sugar
2/3 c. flour (1/3 c. tapioca starch, 2 Tbsp. potato starch, 1 Tbsp. oat flour, 1 Tbsp. white rice flour, 1 Tbsp sweet sorghum flour)
1 1/2 tsp. xanthan gum
1/2 tsp. vanilla
1 c. fat-free milk
Preheat oven to 475 degrees.
Whisk salt and eggs in a medium bowl. Blend in remaining ingredients.
Heat a large skillet prepared with non-stick cooking spray over medium heat. Pour in half the batter and let set a bit (not very long, making sure not to brown or over cook). Transfer to the oven very quickly and cook at 475 for 5 minutes. Turn oven down to 400 and cook for 8-10 minutes. Repeat with remaining batter (may cook both roll em ups at the same time, but my oven isn't big enough!). After done cooking, flip upside down onto a large plate. Butter the surface evenly and squeeze a wedge of lemon over the roll-em-up. Sprinkle with powdered sugar. Roll up tightly and cut into four pieces. Sprinkle with more powdered sugar and serve.