It seems that most European countries have their own version of the crepe. The French are, obviously, known for them. Swedes have a similar light pancake, except it is smaller, and made on a special griddle. The Danes have their famed pancake balls, aebleskiver, but they, too have dessert crepes. And like most Danish experiences, it doesn’t hurt to add beer. In fact, my host family swears by it. Take that, french crepes!
A favorite special past time of my host family’s was a trip to the pancake house. I can only explain it as driving into the woods to a little clearing that contained a tea shop with an attic full of Christmas elf and royal family knick-knacks. To the side of it was a rustic stand with two teenagers working hard to make crepes for hungry visitors.
These pancakes are light and crispy, thanks to the beer. Lemon and cardamom add a fresh taste. They are best enjoyed with a variety of fillings, so get creative. Home-made apple sauce, jam & sugar, nutella & banana, honey, and the Danish classic: ice cream & jam.
Danish Crepes – Pandekager
scant 1 cup flour
1 tsp sugar
1/4 tsp salt
1/2 tsp cardamom
1/2 tsp lemon zest
little less than 1/2 cup milk
3 tbsp light beer
Combine ingredients together in one bowl with a hand mixer or whisk. Let the mixture chill for half an hour. Drink the remaining beer while you wait. Pour into a frying pan and cook over medium heat in butter, flipping once.