Danish Pancakes / Crepes

Name: Danish Pancakes / Crepes
Ingredients: 200 g all-purpose flour; 1 teaspoon sugar; 14 teaspoon salt; 12 teaspoon ground cardamom or 12 teaspoon lemon peel; 3 eggs; 1 12 cups 1% low-fat milk; 1 tablespoon oil, for pan frying

7 ingredients

9 steps

Ingredients

200 g all-purpose flour
1 teaspoon sugar
14 teaspoon salt
12 teaspoon ground cardamom or 12 teaspoon lemon peel
3 eggs
1 12 cups 1% low-fat milk
1 tablespoon oil, for pan frying

Directions

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.