I usually make thick and fluffy pancakes, often with overripe bananas, however I have been wanting to make thin crepes for ages. So today, I was on a mission to succeed, I went back and forth a few ratios, and I ended up with this recipe that worked quite well. Traditional Danish pancakes are almost as thin as French crepes, however they are often crispier around the edges (we often add beer to our batter), so my Danish cooking habits might peak through the cooking of these crepes, bear with me on that part. But they ended up soft, thin and really delicious, enjoy!
- 200 g of all-purpose flour
- 50 g of white sugar
- ½ tsp of vanilla
- ½ tsp of salt
- ½ tsp of baking powder
- 350 ml of oat milk
- 75 ml of vegetable oil
- 50 g plantbased butter
Mix the dry ingredients, until fully combined, then add in the oat milk and vegetable oil. Let the oat milk get to room temperature before mixing your ingredients, this will help your batter become more smooth and less lumpy. The batter is supposed to be quite runny, in contrast to the batter required for my fluffy pancakes, but don’t feel intimidated by the consistency, it is supposed to be runny.
Heat up your pan to medium/high heat, once the pan is hot, add a tsp of plantbased butter. Let it melt and brown slightly before adding the pancake batter. Quickly, smooth the batter out on the pan with the back of a wooden spoon and let it cook until the pancake is no longer liquid on top and small bubbles have formed. Carefully flip the pancake with a spatula and cook briefly on the other side.
Fold, plate, and serve with sweet or savory sauces and sides.