Danish Pancakes Crepes
Delightfully thin, buttery, and irresistibly versatile, Danish Pancakes Crepes are the ultimate treat for breakfast, brunch, or dessert. These delicate pancakes are a perfect hybrid between traditional crepes and pancakes, offering a light, airy texture with a slightly crispy edge. Made with simple pantry staples like all-purpose flour, milk, eggs, and just a pinch of sugar, this recipe comes together effortlessly in under 30 minutes. The batter, enriched with melted butter, ensures a luxuriously smooth consistency, making it easy to swirl into thin, golden pancakes. Perfect for layering with toppings like fresh berries, whipped cream, a drizzle of Nutella, or a dusting of powdered sugar, these Danish delights are endlessly customizable. Whether you’re indulging in a European-inspired breakfast or crafting a show-stopping dessert, these Danish pancakes are a must-try for any crepe lover!
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Recipe Information
Ingredients
- 125 grams All-purpose flour
- 15 grams Granulated sugar
- 1 pinch Salt
- 3 large Eggs
- 300 milliliters Milk
- 30 grams Butter
- 1 tablespoon Butter or oil (for cooking)
Instructions
In a medium mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt. Whisk gently to combine.
In a separate bowl, whisk the eggs and gradually add the milk, mixing until the mixture is smooth and uniform.
Pour the wet ingredients into the dry ingredients slowly while whisking. Continue stirring until the batter is smooth and free of lumps.
Melt 30 grams of butter, let it cool slightly, and then mix it into the batter. The batter should have a thin consistency, similar to heavy cream.
Allow the batter to rest for at least 10 minutes to help improve texture and flavor.
Heat a non-stick frying pan or crepe pan over medium heat. Lightly grease the pan with butter or oil using a brush or paper towel to coat it evenly.
Pour about 1/4 cup (60 milliliters) of batter into the pan. Swirl the pan immediately so the batter covers the bottom evenly in a thin layer.
Cook the pancake for 1-2 minutes, or until the edges start to lift and the surface is dry. Flip it over carefully using a spatula and cook for another 30-60 seconds until golden brown.
Transfer the cooked pancake to a plate, and repeat the process with the remaining batter, greasing the pan as needed.
Serve the Danish pancakes warm with your choice of toppings, such as jam, fresh berries, powdered sugar, whipped cream, or nutella.
Nutrition Facts
Calories |
1215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 31.1 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 497 mg | 38% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 834 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
