Dutch Pannenkoeken
Thin, delicate Dutch crêpes that are crispy on the edges and tender inside. Serve them plain with sugar and lemon, or top with jam, cheese, or fresh fruit.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
Ingredients
- 1 cup all-purpose flour
- 1.25 cups whole milk
- 2 large eggs
- 2 tablespoons butter
- ¼ teaspoon salt
- 1 tablespoon neutral oil (for cooking)
Instructions
- 1
Pour 1 cup of flour into a large mixing bowl, then make a small well in the center of the flour by pushing it toward the sides of the bowl with your fingers.
- 2
Crack the 2 eggs into the well and add 1/4 cup of the milk, then whisk with a fork, pulling flour from the sides into the egg mixture until you have a thick, lumpy paste.
- 3
Pour the remaining 1 cup of milk into the bowl slowly while whisking constantly, until the batter is smooth and the consistency of thin cream — you should see no lumps when you lift the whisk.
- 4
Melt 2 tablespoons of butter in a small skillet over medium-low heat, then pour the melted butter into the batter and add 1/4 teaspoon of salt, and whisk until fully combined.
- 5
Let the batter rest at room temperature for 10 minutes, so the flour fully absorbs the liquid and the batter thickens slightly — this makes thin, tender pannenkoeken.
- 6
Place a 10-inch non-stick skillet or crêpe pan over medium-high heat, add 1/2 teaspoon of the oil, and tilt the pan to coat the entire bottom surface evenly with a thin layer of oil.
- 7
Wait until you see the oil shimmer and slide quickly when you tilt the pan, about 1 minute — this means the pan is hot enough to cook the batter properly.
- 8
Pour 1/4 cup of batter into the center of the hot skillet, then immediately tilt and rotate the pan in a circular motion so the batter spreads into a thin, even layer covering the bottom.
- 9
Cook for about 1 minute, watching the top surface — when it looks mostly dry and the bottom is pale golden, use a thin spatula to slide under the edge and flip the pannenkoek over in one swift motion.
- 10
Cook the other side for 30 seconds until it has light brown spots, then slide the pannenkoek onto a plate.
- 11
Repeat steps 6 through 10 with the remaining batter, adding 1/2 teaspoon of oil to the pan before each new pannenkoek and letting it shimmer before pouring in the batter — you should make about 8 to 10 pannenkoeken total.
- 12
Stack the warm pannenkoeken on a serving plate and serve immediately with lemon wedges, powdered sugar, jam, sliced cheese, or fresh fruit, letting each diner choose their preferred toppings.
Tools you’ll need
- large mixing bowl
- whisk
- fork
- small skillet (for melting butter)
- 10-inch non-stick skillet or crêpe pan
- thin spatula or crêpe spreader
- measuring cups
- measuring spoons
- plate
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