Classic Danish Crepes with Sweet Fillings
Indulge in the delightful taste of Classic Danish Crepes, a beloved dessert in Denmark that can also be enjoyed for breakfast. These delicate pancakes are traditionally served with sweet fillings like jam and powdered sugar, but the possibilities are endless. Fill them with fresh fruits, whipped cream, or even savory options for a unique twist. Not only do they tantalize the taste buds, but they also freeze beautifully for up to 3 months, making them a convenient treat. Simply place parchment paper between each crepe for easy removal from the freezer, ensuring you can enjoy a taste of Denmark whenever you desire.
N/A
Servings
240
Calories
7
Ingredients
Ingredients
all-purpose flour
200 g (sifted)
sugar
1 teaspoon (granulated)
salt
1/4 teaspoon (fine)
ground cardamom or lemon peel
1/2 teaspoon (optional)
eggs
3 (large, beaten)
1% low-fat milk
1 1/2 cups (measured)
oil
1 tablespoon (for frying)
Instructions
1
In a large mixing bowl, combine all-purpose flour, sugar, salt, and ground cardamom or lemon peel. Whisk together until evenly distributed.
2
In a separate bowl, crack the eggs and beat them lightly before adding the milk. Mix well to create a smooth mixture.
3
Gradually pour the egg and milk mixture into the dry ingredients while continuously whisking to eliminate lumps. Ensure the batter is well combined and smooth.
4
Allow the batter to rest for 20 minutes at room temperature to enhance the texture, though this step can be skipped if you're short on time.
5
Heat a non-stick skillet over medium heat and lightly coat the surface with oil.
6
Once the skillet is warm, tilt it at a 90-degree angle and pour a small amount of batter from the top, allowing it to flow down and spread across the pan. Alternatively, pour the batter in the center of the pan and quickly make circular motions to distribute it evenly, aiming for a very thin layer.
7
Cook the crepe until the edges begin to lift and the center looks set, about 1 to 2 minutes. Carefully flip it using a spatula and cook for an additional minute until both sides are light golden brown.
8
Remove the crepe from the skillet and place it on a plate. Repeat with the remaining batter, adding oil to the skillet as needed.
Nutrition Information
6g
Fat
36g
Carbs
8.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Classic Danish Crepes?
Classic Danish Crepes are delicate, thin pancakes that are a beloved dessert in Denmark and can also be served for breakfast.
What are the traditional fillings for Danish Crepes?
They are traditionally served with sweet fillings like jam and powdered sugar.
Can these crepes be frozen?
Yes, they freeze beautifully for up to 3 months.
How should I store crepes in the freezer?
Place parchment paper between each crepe for easy removal once frozen.
Can I use savory fillings?
Yes, while sweet fillings are traditional, you can also use savory options for a unique twist.
What flavoring is used in the batter?
The batter is flavored with either ground cardamom or lemon peel.
How many eggs are needed for this recipe?
This recipe requires 3 large, beaten eggs.
What type of milk is used?
The recipe calls for 1 1/2 cups of 1% low-fat milk.
Is the flour sifted?
Yes, the recipe specifies 200g of sifted all-purpose flour.
Do I need to let the batter rest?
Allowing the batter to rest for 20 minutes at room temperature is recommended to enhance the texture.
Can I skip the batter resting step?
Yes, if you are short on time, this step can be skipped.
What temperature should the skillet be?
The skillet should be heated over medium heat.
How do I prevent lumps in the batter?
Gradually pour the egg and milk mixture into the dry ingredients while continuously whisking.
What is the best technique for pouring the batter?
Tilt the skillet at a 90-degree angle and pour from the top, or pour in the center and use circular motions to spread it thin.
How long does each crepe take to cook?
Cook the first side for 1 to 2 minutes and the second side for an additional minute.
When is the crepe ready to be flipped?
Flip the crepe when the edges begin to lift and the center looks set.
What should the final color of the crepes be?
They should be cooked until both sides are light golden brown.
How many calories are in a serving?
There are 240 calories per serving.
What is the fat content per serving?
Each serving contains 6g of fat.
How much protein is in these crepes?
These crepes contain 8.4g of protein per serving.
What is the carbohydrate count?
There are 36g of carbohydrates per serving.
Is there salt in the recipe?
Yes, the recipe includes 1/4 teaspoon of fine salt.
What kind of sugar is used in the batter?
The recipe uses 1 teaspoon of granulated sugar.
How much oil is needed for frying?
The recipe uses 1 tablespoon of oil for frying, adding more as needed between crepes.
What kind of skillet is best?
A non-stick skillet is recommended for the best results.
Are Danish crepes thick or thin?
They are intended to be very thin layers.
What is the total ingredient count?
There are 7 main ingredients in this recipe.
Can I serve these with whipped cream?
Yes, whipped cream and fresh fruits are excellent filling options.
Is cardamom mandatory?
No, cardamom is optional and can be replaced with lemon peel.
Are these crepes considered an easy recipe?
Yes, they are tagged as an easy recipe suitable for home cooks.