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.
- 400 milliliters flour plain flour - or other types of flour - a bit of rye flour works well
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 egg
- 50 grams melted butter
- milk enough that you have batter the texture of yogurt
Mix the dry ingredients together.
Whisk in eggs and butter. Add milk until the mix forms a 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.
Serve rolled around one of the toppings suggested above.