Delicate Icelandic Crepes with Sweet Whipped Cream
Indulge in the delicate flavors of these Icelandic crepes, known as Ponnukikur Med, which are perfect for any occasion—be it a cozy brunch, a sweet afternoon treat, or a delightful dessert to cap off a meal. These thin pancakes are versatile and can be filled with your favorite jams or jellies, topped with light and airy whipped cream, and are best enjoyed fresh. Their rich, buttery flavor and soft texture make them a beloved staple in Icelandic cuisine. Gather your loved ones around the table and savor each delicious fold of these delightful crepes.
10-12
Servings
167
Calories
10
Ingredients
Ingredients
milk
1 1/4-1 1/2 cups (none)
eggs
2, separated (whites and yolks separated)
butter
2 tablespoons (melted)
vanilla extract
1 teaspoon (none)
all-purpose flour
1 1/2 cups (none)
baking soda
1/4 teaspoon (none)
baking powder
1/4 teaspoon (none)
jam or jelly
to taste (none)
whipping cream
1 cup (whipped)
powdered sugar
2 tablespoons (for sweetening whipped cream)
Instructions
1
In a large mixing bowl, whisk together the milk, egg yolks, melted butter, and vanilla extract until well combined.
2
In a separate bowl, sift together the all-purpose flour, baking soda, and baking powder. Gradually incorporate the dry ingredients into the wet mixture, stirring until smooth and free of lumps.
3
In another bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter, being careful not to deflate them.
4
Preheat a heavy skillet or non-stick pan over medium heat until a few drops of water sizzle and dance on the surface. Lightly grease the skillet with butter.
5
For each pancake, pour about 1/4 cup of batter into the skillet, swirling the pan gently to spread the batter evenly. Cook until the edges start to lift and the bottom is golden brown, about 2-3 minutes. Carefully flip the pancake and cook for an additional 1-2 minutes on the other side until golden.
6
Once cooked, remove the pancake from the skillet and keep warm. Repeat with the remaining batter, greasing the skillet as needed.
7
To serve, spread a generous layer of your favorite jam or jelly on each pancake, top with a dollop of whipped cream sweetened with powdered sugar, and fold into triangles. Serve immediately and enjoy the delightful flavors!
Nutrition Information
6.7g
Fat
20.8g
Carbs
3.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Icelandic Crepes called in Iceland?
These traditional Icelandic crepes are known locally as Ponnukikur Med.
What is the best time of day to serve these crepes?
They are highly versatile and perfect for a cozy brunch, a sweet afternoon treat, or as a delightful dessert.
How many servings does this recipe produce?
This recipe makes approximately 10 to 12 servings of delicate crepes.
What are the primary ingredients needed for the batter?
The batter consists of milk, separated eggs, melted butter, vanilla extract, all-purpose flour, baking soda, and baking powder.
Why do the eggs need to be separated for this recipe?
The yolks are mixed into the wet ingredients for richness, while the whites are beaten separately to stiff peaks to provide a light, airy texture when folded into the batter.
How do I incorporate the dry ingredients into the wet mixture?
You should sift the flour, baking soda, and baking powder together and then gradually whisk them into the wet mixture until the batter is smooth and free of lumps.
What is the correct way to fold in egg whites?
Gently fold the stiffly beaten egg whites into the batter using a spatula, being careful not to deflate the air bubbles which give the crepes their soft texture.
What kind of pan should I use to cook Icelandic crepes?
A heavy skillet or a high-quality non-stick pan is recommended for the best results.
How do I know when the skillet is hot enough?
Preheat the pan over medium heat until a few drops of water sizzle and dance on the surface.
How much batter should I use for each individual crepe?
Use about 1/4 cup of batter for each crepe, swirling the pan immediately to spread it thinly and evenly.
How long does it take to cook each side of the crepe?
Cook the first side for 2-3 minutes until the edges lift and the bottom is golden, then flip and cook for 1-2 more minutes.
What traditional toppings are used for Ponnukikur Med?
They are traditionally topped with a layer of your favorite jam or jelly and a dollop of sweetened whipped cream.
How do I sweeten the whipped cream for the filling?
Whisk 1 cup of whipping cream with 2 tablespoons of powdered sugar until light and airy.
What is the best way to fold the crepes for serving?
Spread the jam and cream on the flat crepe, then fold it into triangles for a classic presentation.
What is the calorie count per serving of these crepes?
Each serving contains approximately 167 calories.
How much protein is in one serving?
There are 3.8 grams of protein per serving.
What is the fat content for this recipe?
Each serving contains about 6.7 grams of fat.
How many carbohydrates are in each crepe?
There are approximately 20.8 grams of carbohydrates per serving.
Can I use any type of jam with these crepes?
Yes, they are very versatile; rhubarb jam is a classic Icelandic choice, but any berry jam or jelly works perfectly.
Should the butter be cold when adding it to the batter?
No, the butter should be melted before being whisked into the milk and egg yolk mixture.
How do I keep the crepes warm while I finish the rest of the batch?
Once removed from the skillet, place them on a warm plate and keep them covered as you cook the remaining batter.
Is it necessary to grease the pan for every single crepe?
You should lightly grease the skillet with butter as needed to prevent sticking, usually every few crepes.
Can I use a blender to make the batter?
While you can mix the base in a blender, you must manually fold in the stiff egg whites at the end to maintain the texture.
What makes these different from French crepes?
Icelandic crepes are often characterized by their specific use of baking soda and powder and the folding in of whipped egg whites for a distinct texture.
How many ingredients are required for this recipe?
This recipe requires 10 main ingredients including toppings.
Is there any fiber in these crepes?
The nutritional data indicates that the fiber content for this recipe is negligible.
Can I substitute vanilla extract with something else?
Vanilla is standard, but some traditional recipes might use a hint of cardamom for a different flavor profile.
What texture should the batter have?
The batter should be smooth, thin enough to pour and swirl, but lightened by the folded egg whites.
Should I serve these crepes hot or cold?
They are best enjoyed fresh and warm immediately after cooking and filling.
How do I ensure the crepes are thin?
The key is to swirl the pan immediately after pouring the batter to ensure it coats the bottom in a thin layer before setting.