Icelandic crepes

Soft crepes. They can also be baked in a waffle iron. If you leave out the sugar and add salt instead they work well as wraps.

Tip: Do not to have the pan too greasy – there should only be enough to make the pancakes slip.

Eat them with any of the following toppings: fruit, strawberry jam, ice cream, sugar, icing sugar, yoghurt, honey, syrup – you name it. You add topping to the middle of the crepe and then roll it up around it. They even work as savoury pancakes – if you don’t have any tortillas for your dinner – just leave out the sugar and add a pinch of salt.

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m


  • 400 milliliters flour (plain flour - or other types of flour - a bit of rye flour works well)
  • 2 tablespoons sugar
  • teaspoon baking powder
  • 1 egg
  • 50 grams melted butter
  • milk


  1. Mix the dry ingredients together.
  2. Whisk in eggs and butter. Add milk until the mix forms a thin batter.
  3. Bake them on a pan on medium heat. You want to flip them when they start to get dry and form bubbles on the surface. I normally keep mine warm in the oven while I bake them.

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