Danish Pancakes version 2 - Crepes

Danish pancakes.

Danish pancakes are thin like crepes, and is kinda of a dessert. But in my family we occasionally had pancakes for dinner. Maybe not an healthy option, but it was not on a regular basis.

I like my pancakes to be soft like the ones my mom made, but if you want the edges to be a little crispy (the edges mostly) then add a tablespoon regular beer, like a Pilsner. My mom didn’t do that, maybe because we rarely had any beer in the house, so I don’t do that either.

Right now this is my favorite recipe for Danish pancakes. I often make a double portion, and save the extra in the freezer, for an easy treat another day. When freezing fold each pancake in quarters, with parchment paper between each pancake, so you easy can defrost one or two at a time.

Makes 10-12.

Ingredients:

• 4 eggs

• 400 ml milk

• 1 teaspoon vanilla bean paste or extract

• 4 tablespoons sugar

• 165 g all-purpose flour

• 1 pinch salt

Directions:

Add all the ingredients to the blender and blend it until a smooth batter. If you don’t have a blender, just whisk it by hand, until you get a lump free batter.

Heat a skillet over medium heat. Brush the skillet with a small amount of butter. Using a ladle, pour just enough batter to cover the bottom of the pan, tipping it to coat evenly. Place pan back on heat and cook until batter is set and turned light brown. Flip the crepe with a spatula and cook the other side for additional 30 seconds to 1 minute. Transfer cooked crepe to a plate and continue with the rest of the batter, brushing the pan with more butter as needed and stacking finished crepes on top of each other.

Serve the crepes with sugar, jam, or even ice cream.

Enjoy!

National Pancake Day - Pandekagens Dag

Dutch Baby with Lemon and Blueberries

Today is Pancake Day in most of the world, and a good excuse for eating delicious pancakes or crepes for breakfast, dinner, dessert or just because. 

In Denmark our pancakes are the thin crepes like the french. I love these especially served with jam and ice cream. But there is absolutely nothing wrong with serving them with Nutella and fresh strawberries. 

Crepes or Danish Pancakes

Thin crepes or pancakes.

Dutch Baby with Lemon and Blueberries

Thick, puffy pancake to die for.

Crepes - pandekager

Crepes or danish pancakes

I grew up on crepes like these. We had them for dinner when my dad worked nights. Normally it's a dessert, but my brother loved them, and it was so much easier for my mom, than making a real dinner, after a long day at work. If we were really lucky we could get a scoop of ice cream inside of one of them. But normally the crepes was served with sugar and/or jam and roiled. 

Makes 10-12 crepes mad in a 8" skillet. 

Ingredients:

• 4 large eggs, room temperature

• 250 ml (little over 1 cup) whole milk, room temperatur

• 15 g butter, melted and cooled slightly, plus more for crepe pan

• 160 g all-purpose flour

• 1 teaspoon vanilla paste

• 2 tablespoons sugar

• ¼ teaspoon salt

Directions: 

Add all the ingredients in a blender. Blend until combined. 

Let the batter rest for 20 minutes. OK - I always forget to rest the batter, and it works fine. 

To cook crepes, heat a crepe pan or 8-inch nonstick skillet over medium-high heat. Brush bottom of pan with a thin layer of melted butter. Using a ladle, pour just enough batter to cover the bottom of the pan, tipping it to coat evenly. Place pan back on heat and cook until batter is set and turned light brown. Flip the crepe with a spatula and cook another 30 seconds to 1 minute. Transfer cooked crepe to a plate and continue with the rest of the batter, brushing the pan with more butter as needed and stacking finished crepes on top of each other.

Serve crepes with jam, sugar, fresh fruit, nutella or ice cream, or mix and match.

Enjoy!