Food blog on scandinavian style food done right.
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.
Thick, puffy pancake to die for.
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.
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
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!