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.


Pumpkin Gnocchi with King Trumpet Mushrooms and Sage (Græskar-gnocchi med kejserhatte og salvie)




This recipe was found on Piskeriset på eventyr

Serves 3

500 g hokkaido pumpkin
4 1/2 dl flour
1 egg
Extra flour for rolling out the gnocchi
Canola oil
15-20 sage leaves
3-4 large king trumpet mushrooms
25 g butter plus extra for cooking
1/2 dl white wine

Wash the pumpkin, remove seeds, and cut into a dice. Weigh 500 g of it (safe the rest for later use, even by freezing if you want). Do NOT peel the pumpkin. Boill the pumpkin until tender, and strain. Blend the pumpkin to a mash in the blender and add the egg. Mix the egg into the mash along with a bit of salt and sage. Add the flour a bit at a time. Refrigerate for an hour.

Roll the dough out into long, thin sausages and cut into 2 cm long pieces. Boil in a large pot with for 2-3 minutes, or until they float. Fish them out of the water with a slotted spoon.

While the gnocchi cook, add a bit of canola oil into a small pan- about 1/2 cm deep. Heat the oil up well. Place the sage leaves in the oil and give them about 10 seconds before fishing them out and placing on a piece of paper towel.

Wash the mushrooms and slice. Place a liberal pat of butter into a pan and fry the mushrooms on medium heat. When they begin to colour, add white wine and let reduce to half the amount. Add 25 g butter and let it melt, then season to taste with salt and pepper. Serve the3 gnocchi with the mushrooms and sage leaves.

Æbleskiver with Lobster, Mushrooms, and Bearnaise (Æbleskiver med hummer, svampe og bearnaise)




This recipe was found on Gastromand


1 fresh lobster
A good handful of mushrooms of your choice
2 egg whites
2 egg yolks
4 dl buttermilk
1 tsp sugar
1 tsp salt
250 g flour
1 tsp baking soda
Rind of 1/2 a lemon
Bit of butter


Bearnaise Malto:
250 g butter
5-6 tbsp white wine vinegar
5-6 tbsp white wine
1-2 shallots
1 bundle tarragon
3-4 egg yolks
Bit of lemon juice
Salt and white pepper
Bit of cayenne pepper


Boi lthe lobster for 5-6 minutes, let it cool down, peel out all the meat and break it up into suitable pieces (2 x 2 cm or smaller). Clean the mushrooms and roast them in a warm pan with a bit of butter so they release their liquid. Let cool. Beat egg yolks, buttermilk, sugar, and salt thoroughly. Blend in flour, baking soda, and lemon rind. Beat the egg whites stiff in a separate bowl and fold them into the batter. Bake the æbleskiver in an æbleskive pan with a bit of butter. Before turning the æbleskiver, press a portion of lobster and mushroom into the batter.


Bearnaise Malto:
Clarify the butter by slowly heating up the butter. When the butter is melted, pour the clarified part over into a new container and get rid of the rest. Place the stalks from the fresh tarragon, along with the vinegar, white wine, minced shallot, a little salt, and pepper into a pot and boil until reduced by a little more than half. Strain over into a new pot (not teflon.) Place the pot with the strained tarragon mixture over a water bath. Beat the egg whites into the pot until it foams and thickens a bit. Then beat in the butter a spoonful at a time to start (6-7 spoonfuls) and then in a very thin stream. Right before serving, season to taste with lemon juice, salt, pepper, and a bit of cayenne. Mix in maltodextrin until you get a powder.

Sprinkle the Bearnaise Malto atop the æbleskiver when you serve them.


Personal Note: Honestly, I think I’d just leave the bearnaise as it is and use it as a dip, but that’s just me.