Panacakka: Scandinavian Crepes

The tiny Faroe Islands, nestled in the middle of the Atlantic Ocean, hold many fond childhood memories for me. My siblings and I spent countless hours playing by the ocean in my grandparent’s backyard or climbing the mountains that stood right outside the front door. And we loved Omma’s breakfasts!

While serving these crepes to my children this morning, the true appeal of Scandinavian Crepes dawned on me. Their purpose is to hold as much cream, strawberries and powdered sugar as possible! What kid wouldn’t like that?

Although they are easy to make, crepes are somewhat time-consuming to fry. They are best for a weekend or holiday morning served with a glass of milk or cup of hot coffee.

Scandinavian Crepes, makes 12-16 crepes


2 eggs
1 to 1½ cups milk, divided
3 T melted butter, slightly cooled
1 cup flour (I use half white and half fresh ground wheat)
dash salt
1 tsp cinnamon


Whipped cream
Strawberries (we use sliced fresh strawberries, strawberry sauce or strawberry jam)
Powdered sugar
Cinnamon or nutmeg, optional
Syrup, optional


Heat frying pan(s) over medium-high heat. (Use two pans to speed up the frying time.)

Beat the eggs. Add half a cup of milk and stir well. Add the melted butter, flour, salt and cinnamon. Stir well.

Add up to one more cup of milk. The batter should be thin, but not watery. I used a little less than 1 ½ cups total.

Pour about 2 T batter on heated pan and quickly swirl the batter to make a thin roundish crepe. Fry for 30-45 seconds ’til golden. Flip and fry for about 15 seconds.

Serve immediately and spread with cream and strawberries. Roll up and dust (or coat) with powdered sugar.

The crepes do not keep well, but you can refrigerate the batter for a few days. Just let it warm up to room temperature and stir well before frying.

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