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.