Ingredients
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200
-
1
-
1/4
-
1/2
-
3
-
1 1/2
-
1
-
-
-
-
-
-
-
-
Directions
Danish Pancakes / Crepes,These pancakes are served as a dessert in Denmark and the traditional filling is jam and sugar; but you can really add anything to your liking. We also eat them for breakfast. They freeze well for up to 3 months, I place parchment paper between the pancakes and you can easily remove them from the bag even when frozen,Sounds like a good recipe. Are eggs in all crepes, to make them crepes, or is there a vegetarian alternative? And by the tilting 90 degrees you mean 45 degrees right? 90 degrees would be vertically on its side, nothing would stay in it, it would fall down the side and drip off the rim.,Food police here, do you ever see a real chef use vegetable oil? Not! And low fat milk?! lol. Let’s get real ourselves?! Do your body and taste buds a huge favor! Trash the oil for real butter and whole milk please!
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Steps
|
1
Done
|
Add All Ingredients (except Oil) to a Bowl and Mix Well Until All Clumps Are Gone. |
|
2
Done
|
Let Sit For 20 Minutes (this Step Can Be Omitted If You Are Short of Time). |
|
3
Done
|
Add a Bit of Oil to a Non-Stick Skillet and Heat Until Medium Warm. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
Remove and Repeat. |
