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
- Category: Dessert
- 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
- Mix the dry ingredients together.
- Whisk in eggs and butter. Add milk until the mix forms a thin batter.
- 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.