Danish Pancakes / Crepes – a delicious recipe with flour, sugar, salt, ground cardamom, eggs, milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Add all ingredients (except oil) to a bowl and mix well until all clumps are gone.
2
Let sit for 20 minutes (this step can be omitted if you are short of time).
3
Add a bit of oil to a non-stick skillet and heat until medium warm.
4
Tilt the pan approx 90 degrees and pour batter from the top.
5
The batter wil run down and fill the pan.
6
You can also pour the batter in the middle of the pan and quickly make cirkeling motions to distribute the batter all over the pan.
7
The goal is to have as thin a batter layer as possible.
8
Cook until the pancake is a bit stiff and flip over, cook for another 1 minute The pancake should be light brown on both sides.
9
Remove and repeat.
383
kcal
Calories
15
g
Fat
45
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 200 g all-purpose flour, 1 teaspoon sugar, ¼ teaspoon salt, ½ teaspoon ground cardamom or ½ teaspoon lemon peel, and more.
Yes, Danish Pancakes / Crepes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
