Crepes or Danish Pancakes
How to make my favorite Danish Pancakes
Servings: 3 people
Equipment
- whisk
- small bowl
- spatula
- small nonstick pan
- measuring spoons
- measuring cups
Ingredients
- 2 eggs
- ⅛ teaspoon salt
- 1 cup flour
- 1⅛ cup milk
- ¼ stick butter melted
- ½ teaspoon sugar optional
Instructions
- Crack the eggs into a small bowl and whisk in the salt until the mixture turns fully yellow, with no streaks left.
- Add the flour gradually — a scoop at a time, leveled off with the flat side of a knife — whisking after each addition. The batter will look lumpy at first; keep going.
- Add the milk the same way, a little at a time, whisking until the lumps disappear and the batter pours smoothly, about the consistency of heavy cream.
- Let the batter rest 10 to 15 minutes at room temperature, or refrigerate it overnight if you're prepping ahead.
- Heat an 8-inch nonstick pan over medium heat. It's ready when a flick of water sizzles and evaporates on contact.
- Pour in just enough batter to coat the bottom of the pan, tilting immediately to spread it thin and even. Cook until the edges turn golden and start to pull from the pan — about 75% of your total cook time.
- Flip and cook the remaining 25% of the time, then slide onto a plate.
- Fill, roll, and serve immediately. Expect the first one to tear or fold wrong — that's normal, not a failure.