1/5 Photos of Danish Pancakes / Crepes
These pancakes are served as a dessert in Denmark and the traditional filling is jam and sugar; but you can really add anything to your liking. We also eat them for breakfast. They freeze well for up to 3 months, I place parchment paper between the pancakes and you can easily remove them from the bag even when frozen
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- 1Add all ingredients (except oil) to a bowl and mix well until all clumps are gone.
- 2Let sit for 20 minutes (this step can be omitted if you are short of time).
- 3Add a bit of oil to a non-stick skillet and heat until medium warm.
- 4Tilt the pan approx 90 degrees and pour batter from the top. The batter wil run down and fill the pan. 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. The goal is to have as thin a batter layer as possible.
- 5Cook until the pancake is a bit stiff and flip over, cook for another 1 minute The pancake should be light brown on both sides.
- 6Remove and repeat.
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Nutritional Facts for Danish Pancakes / Crepes
Serving Size: 1 (147 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 247.1
- Calories from Fat 60
- Total Fat 6.6 g
- Saturated Fat 1.8 g
- Cholesterol 115.2 mg
- Sodium 191.9 mg
- Total Carbohydrate 35.3 g
- Dietary Fiber 1.1 g
- Sugars 4.8 g
- Protein 10.3 g