Innkeeper’s Wife’s Lunch Crepes (Krokonens Frokostpandekager)

Ham and Mushroom Crepes



This recipe was found on Spise Med Mormor 

Makes 8

Crepe Batter:
150 g flour
1 tsp salt
1 tsp sweet paprika
3 tbsp beer or sparkling water
2 eggs
ca 2 1/2 dl milk
50 g butter or margarine for frying

150 g mushrooms
2 tbsp butter
1 1/2 dl cream
100 g ham
Lemon juice

Beat all the ingredients for the crepe batter together and fry them up in a crepe pan with butter (they are meant to be small crepes; not large ones). Place them on a plate with a piece of wax paper in between each.

Wash the mushrooms and thinly slice them. Place in a pot with butter, salt, and a bi to flemon juice. Cook for 5 minutes, then pour the cream over along with a little bit of flour ot thicken. Add a bit of cheese to the mushrooms if you wish. Place a good tablespoon worth of mushroom filling on each crepe, lay some strips of ham atop and roll the crepes up. Place closely together in an oven-safe dish and heat up at 100 C. If you wish, drizzle the crepes with melted butter or with grated cheese.


Crepes with Salmon Filling (Pandekager med laksestuvning)

salmon crepes



This recipe was found on Vi Skal Spise 

Serves 4

4 dl flour
1 tsp salt
1 egg
4 dl milk
1 tbsp rapeseed or olive oil

Salmon Filling:
6 dl milk
3 tbsp corn starch
3 leeks
4 carrots
225 g salmon filet
1 bundle dill

Place flour and salt in a bowl. Beat egg, milk, and oil into the flour a bit at a time and mix until the batter is uniform.

Heat a non-stick pan and cook the crepes on both sides (you should have 8 crepes.) Keep them warm in the oven until ready to serve.

Cut the leeks into rings and rinse well. Peel the carrots, and cut into small dice. Cut the salmon into small chunks.

Cook the leeks and carrots in 1 dl water, covered, for 2 minutes. Add 5 dl milk, and heat up.

Make a slurry with the rest of the milk and the cornstarch. Stir the slurry into the leek mixture.

Add the salmon, and cook the sauce for 3 minutes or until the salmon is cooked through. Season with salt and pepper and add chopped dill.

Stuff the filling into the crepes, roll them up, and serve.

Crepes with Hazelnuts, Fried Apples, and Lemon Thyme (Pandekager med hasselnødder, stegte æbler og citrontimian)




This recipe is from Isabellas 


Makes 8-12 crepes


150 g flour
pinch of salt
1 tbsp sugar
4 1/2 dl milk
3 eggs
50 g melted butter
Extra butter for frying


2 apples
30 g hazelnuts
30 g butter
3 sprigs of lemon thyme


Place the first three ingredients in a bowl and mix together. Add the milk a bit at a time, and mix into a smooth batter. Add eggs 1 at a time, then mix in the melted butter.
Fry the crepes golden in a crepe pan with a bit of butter until golden on both sides. (Or use a crepe iron.)


Cut the apples into thin wedges, and chop the nuts and lemon thyme. Fry in a warm pan for about 3 minutes.
Make small packages out of the crepes by placing some filling in the middle of each pancake. Close the sides together around the filling, and close with a little thread or something thin and edible tied around the top.
Arrange the filled crepes on a plate with a bit more of the apple mixture around them.

Fallen Spruce with Tarragon (Fældet Grantræ med Estragon)



This stunning and creative dessert would be perfect for any refined holiday meal. The recipe comes courtesy of Dragsholm Castle and was found on Gastro


For 4 People


30 g flour
1 tsp sugar
1 pinch of kosher salt
1 dl organic milk
1 egg
25 g butter

Spruce Creme
1 dl organic whipping cream
10 g dark chocolate
1 small spruce shoot

Tarragon Creme
1 dl organic whipping cream
10 g white chocolates
4 stalks fresh tarragon

1 sheet gelatin
1 tbsp malt extract
1 dl water
1 tbsp honey

Malt “Dirt”

100 g hazelnut flour
100 g flour
70 g malt flour
30 g sugar
70 g beer
30 g melted butter


3 tbsp malt “dirt”
Cypress needles
2 sprigs fresh tarragon

Start the day before by making the cremes: Warm the whipping cream up for both cremes in separate pots without letting it boil. Melt the dark chocolate in one pot and add finely minced spruce needles. In the other pot, melt the white chocolate and add finely minced tarragon. The cremes will thicken a bit, but will still be very liquid. Refrigerate overnight.

Begin the next day with the malt “dirt”: Blend the flours and sugar in a bowl. Beat in the beer with a whisk and then the butter, which will create small lumps in the mixture. Distribute the mixture in a thin layer on a baking sheet lined with parchment and bake at 120 C for 30 m inutes, until it’s completely black. Remove from the oven and let cool. Place in a blender and pulse a couple times, so the “dirt” becomes fine.

Then make the crepes: Blend flour with sugar and salt. Add milk and beat until there are no more clumps. Beat in the egg. Heat up a large pan and add a bit of butter. Cook four crepes, but only cook on one side- cook them until done without flipping, that is to say. Let cool on a plate.

Take the spruce cream and beat with an electric mixer or whisk until it becomes a thick cream- make sure you don’t beat too much and make it separate. Spread a thin layer of cream out on all four crepes and roll them into a roulade. Refrigerate so the creme can set.

Make the  maltgelé: Dissolve the gelatin in a glass with cold water for 5 minutes. Warm the rest of the ingredients in a pot, until they just reach their boiling point. Strain through a coffee filter. Take the gelatin out of the water and mix it into the warm mixture. Refrigerate, but stir it every other minute, until it begins to stiffen.

Take the crepes out and cut them into 4 pieces, each about 11 centimetres. Place them on a little roasting rack with roasting pan beneath. “Pull” the stiffened  maltgelé over the crepes, so they become “glazed.” Place the crepes back into the fridge.

Take the tarragon cream out of the fridge and beat it until it has the consistency of lightly beaten whipped cream.

To serve: Place a crepe on each plate. Place the tarragon creme beside it and cover it with malt “dirt.” Garnish with cypress needles and tarragon leaves.