In Denmark, we call crepes pandekager which means pancakes. As a child, my mom made them for us as dessert but sometimes also for dinner in which case she would leave out the sugar and make a savory filling instead.
The filling options are endless. For the sweet version, my preference would be my mom’s homemade jam and perhaps a little sprinkle of sugar.
Crepes are really easy to make. Have a try with the recipe below.
- 125 gr. all-purpose flour
- 3 Tsp cane sugar
- 1 scoop vanilla protein powder (optional)
- 1/2 tsp vanilla sugar (can leave out if you use the protein powder)
- 1 tsp cardamom
- a pinch of salt
- 3 large eggs
- 1 1/4 cup milk
- butter for the pan
- In a bowl, whisk everything together until you see no lumps of flour
- Let the batter rest, covered, in the fridge for 20-25 minutes
- Once ready, heat a non-stick pan and let a small pad of butter melt
- When the pan is hot, pour about 1/3 cup of batter onto the pan and spread it by tilting the pan (you may need to use more or less, depending on the size of your pan)
- Turn the pancake once you see the edges get brown and let it cook on the other side
- Continue until you have used all the batter. Melt more butter if needed after you make a few pancakes
- Serve warm with sugar, jam, berries, whipped cream, ice cream, Nutella, chocolate or whatever you’re in the mood for!