• Home
  • About Me

My Danish Kitchen

Scandinavian recipes made in America

Feeds:
Posts
Comments
« Pumpkin Bars with Hazelnut Cream
Fusilli Col Buco and Shrimp in Tomato Cream Sauce »

Pandekager – Crepes

October 15, 2010 by mydanishkitchen

Pandekage (Crepe) With Strawberry Yogurt

Pandekage (Crepe) With Strawberry Yogurt

Have you ever walked into an old-time ice cream parlor where they make the waffle cones fresh? It is one of the most pleasing aromas I can think of. When I make these pancakes the scent of sweet vanilla fills the entire house and it smells just like the ice cream parlor I remember from back home.

Crepes in Denmark is referred to as pancakes and the typical Danish way to eat these, is with a light sprinkle of sugar, then rolled up tightly and dipped in either strawberry or raspberry jam. You get a slight crunch from the sugar and the sweet vanilla flavor is simply wonderful. For this post, I also made a yogurt filling and served it with fresh sliced strawberries which everyone really liked as well.

Pandekager or Crepes can be a little tricky to make and usually the first one falls apart, but don’t let that stop you, after making a couple of crepes you’ll be a turning them out faster than you thought possible.  They are truly wonderful and I hope you enjoy them, should you decide to try them.

Crepe with Yogurt and sliced Strawberries

Pandekager (Crepes)

Crepes Ingredients:

3 eggs

5 tablespoons sugar

1 teaspoon vanilla sugar

10 tablespoons flour

1 1/2 cup buttermilk (kærnemælk)

1 cup milk

Yogurt filling Ingredients:

1 cup vanilla yogurt

a pinch ground cinnamon

6 ounces seedless strawberry jam

1/2 quart fresh strawberries, sliced

Eating Pandekager/Crepes the Danish way:

Sprinkle Pandekage/Crepe with a light coating of sugar, roll up and dip in strawberry or raspberry jam. Delicious.

Directions:

Combine eggs, sugar and vanilla sugar, beat on high-speed until lighter in color. Add flour, buttermilk and milk, beat on medium speed until combined and free of lumps.

Heat a small non-stick pan. Add butter to coat and pour batter into the center of pan and swirl to spread evenly. Cook until golden and flip. Continue to cook the other side until golden and remove from pan onto a large plate to stack.

For filling: mix together yogurt, cinnamon and strawberry jam. Place yogurt mixture in center of crepe and top with sliced strawberries. Roll crepe up and enjoy.

Note: if you have left-over crepes, you can place parchment paper in between each crepe and stack them. Store in a sealable bag in refrigerator for several days or in freezer for up to two months.

Pandekager rolled with sugar and dipped in jam

Source: My Danish Kitchen

Print

Share this:

  • Facebook
  • Pinterest
  • Email
  • Print
  • More
  • Twitter
  • Reddit
  • Tumblr

Like this:

Like Loading...

Related

Posted in Breakfast, Danish, Dessert | Tagged crepes, Danish, Danske, pancakes, pandekager, strawberries, yogurt | 13 Comments

13 Responses

  1. on October 25, 2010 at 08:23 Tes

    The crepes look so yummy! I love strawberries yogurt filling. It sounds fresh and delicious. I know it’s perfect for breakfast.


  2. on October 23, 2010 at 16:47 Kim - Liv Life

    My daughter is on a crepe kick, and now that we have discovered that they are a sinch to make we have tried a few recipes. I’m a buttermilk fan and excited to see a crepe made with buttermilk. Just printed it for our next try!


  3. on October 18, 2010 at 19:52 Korean American Mommy

    I love these. I can eat crepes all day long. I especially like the crepes rolls in sugar and dipped in jam!


  4. on October 17, 2010 at 22:40 Sommer @ A Spicy Perspective

    Oh, I just love the waffle smell! These look divine!


  5. on October 17, 2010 at 16:46 Lisa

    I love crepes. This would make a great breakfast, dessert, or snack. Lovely.


  6. on October 16, 2010 at 23:51 January

    your crepes look simply delicious 🙂 would love to try this at home 😉


  7. on October 16, 2010 at 10:56 Danelle

    Crepes are my husband favorite thing ever. He was travelling for business this week and told me he had a crepe cake at a restaurant. A bunch of crepes stacked up with whipped cream in between each one.


  8. on October 15, 2010 at 22:52 polwig

    Funny… I tought my 12 year old that the first crepe is always for the dogs 🙂 In poland we often make them savory with mushrooms… YUM…ok I’m craving crepes…


  9. on October 15, 2010 at 16:27 Joy

    I love crepes. that looks so good.


  10. on October 15, 2010 at 14:26 Julie M.

    Your dish sounds and looks delicious! I love making crepes. They take me back to Paris and the fresh made ones I would buy from the street vendors. Oh so good. Thanks for sharing!


  11. on October 15, 2010 at 14:20 torviewtoronto

    we make similar crepe the filling is different
    lovely


  12. on October 15, 2010 at 11:20 blackbookkitchendiaries

    this looks so delicious! can i come over for breakfast?… 🙂
    great post and have a lovely weekend.


  13. on October 15, 2010 at 10:04 jana @ cherryteacakes

    i seriously made over 100 crepes last night. insane. yours look lovely!



Comments are closed.

  • Note!

    All pictures and written material belongs to My Danish Kitchen. Please be respectful of my work and do not copy my photos or text without written permission.
  • About me

    Gitte

  • Top Posts

    • Wienerbrød - Danish Pastry Braid
    • Othellolagkage - Othello Layered Cake
    • Leverpostej - Danish Liver Pate
    • Lagkagebunde - Cakes For Layered Cake
    • Birkes, Thebirkes, Københavnerbirkes, Grovbirkes - dear child has many names
    • Svensk Pølseret - Swedish Hot Dog Dish
    • Hyldeblomst Saft - Elderflower Drink
    • Citronfromage - Danish Lemon Mousse
    • Rugbrød - Dark Rye Bread
    • Remoulade - A Danish Condiment
  • Recent Recipes

    • How To Blanch Almonds
    • Delicious Leverpostej – Liver Pate
    • Black-Bottom Cupcakes
    • Lagkage Med Friske Hindbær – Layered Cake With Raspberries
    • Easy Lagkagebunde – Cakes For Layered Cake
    • Æbleskiver With Egg Whites
    • Pumpkin Pie With Orange
    • Waldorfsalat – Waldorf Salad
    • Blueberry-Pumpkin Muffins
    • Danish Kringle With Marzipan Remonce
  • Search My Danish Kitchen

  • Categories

  • Archives

  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 1,185 other subscribers
  • October 2010
    S M T W T F S
     12
    3456789
    10111213141516
    17181920212223
    24252627282930
    31  
    « Sep   Nov »
  • Foodgawker

    my foodgawker gallery
  • Bloglovin image

    Follow on Bloglovin

Blog at WordPress.com.

WPThemes.


  • Follow Following
    • My Danish Kitchen
    • Join 1,185 other followers
    • Already have a WordPress.com account? Log in now.
    • My Danish Kitchen
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Copy shortlink
    • Report this content
    • View post in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: