Danish Pancakes Crepes Recipes

DANISH PANCAKES

Steps:

• In a large bowl, whisk eggs, milk and butter. In a small bowl, mix flour and 2 tablespoons sugar; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Sprinkle with 1/8 teaspoon sugar., Repeat with remaining batter and sugar, greasing pan as needed. When cool, stack pancakes with pieces of waxed paper or paper towels. Top each pancake with 3 tablespoons ice cream. Roll up; top with berries. Serve immediately.

CREPES OR DANISH PANCAKES

Steps:

• First I helped my Dad collect all the ingredients because he said I was his sous chef.
• Then it is time to crack the 2 eggs into the small bowl, which he taught me how to do about 2 months ago.
• Now, for a little taste in the eggs you add a pinch of salt or ⅛ teaspoon of salt with the measuring spoon. Then I mixed, with a whisk, the salt and the eggs to make it fully yellow.
• Next, my favorite part is to add the flour but it you add too much it tastes not good at all. So to put the exact amount of flour in all you do is just get a regular scoop of flour. Then you get a dinner knife, turn it over so instead of the sharp part being down, it is up and you just move it a cross the measuring cup to even out the flour.
• Next, I added a bit of flour, then mixed it in with the egg and salt. Then do it again and again until there is no more flour. It will be pretty lumpy at first but it is fine.
• Now it is time to get rid of the lumps, so that is where the milk comes in. You do the same thing you did with the flour, you start with a little bit of milk and mix it in, then you add some more and mix it in, and more over and over again until the milk is gone.It should be pretty smooth, without any bumps.
• If you don't have time to make the batter in the morning, make some the night before then put some saran wrap over the bowl and refrigerate it. You can also make the actual crepes but they taste a lot better fresh.
• Now get the small 8-inch pan and put it on the stove and put the stove on medium heat (all stoves have low, medium, and high). Now to tell that the pan is ready, flick a tiny bit of water and if it evaporates right away it is ready.
• Put only enough batter to fill the pan because too much batter makes them thick and it doesn't work, but too little makes it rip. So just enough. The batter will start turning golden brown really quickly so don't walk away! The first time you flip it, it will tear or fold over and it will be a mess but keep trying and it will get a lot better.
• Keep it in the pan for another 10 - 20 seconds then put it on a plate, put some jam or fruit inside, roll it up, put sugar on top and eat it. Yum! My favorite is strawberries with chocolate sauce. Make another and serve to someone and see how they like it and keep making them again and again! By the way this recipe can be doubled or tripled and it would work!

DANISH PANCAKES / CREPES

Steps:

• Add all ingredients (except oil) to a bowl and mix well until all clumps are gone.
• Let sit for 20 minutes (this step can be omitted if you are short of time).
• Add a bit of oil to a non-stick skillet and heat until medium warm.
• Tilt 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.
• 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.
• Remove and repeat.