Breakfast
Gräddpannkaka (crêpe épaisse à la crème)
Une grande crêpe épaisse et moelleuse, cuite au four dans une poêle, parfumée à la vanille et souvent servie avec de la confiture de baies. Très appréciée au petit-déjeuner ou au goûter, surtout en famille.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Nutrition facts
366 kcal per serving
- Protein
- 12.1 g
- Carbohydrates
- 27.8 g
- Fat
- 21.9 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Preheat the oven to 220 °C, fan off.
- In a bowl, whisk the eggs with the sugar, the pinch of salt and the vanilla until frothy.
- Sift in the flour while stirring, then gradually add the milk and crème fraîche to get a smooth, runny batter.
- Melt the butter in a high-sided oven-proof frying pan, making sure to coat the base and sides well.
- Pour the batter into the hot pan and cook for 2 minutes on the hob to set the base.
- Bake for 15 to 18 minutes, until the pancake is golden and puffed up at the edges.
- Take it out of the oven, dust with icing sugar or cinnamon if you like, and cut into portions to serve warm with the jam.
Variations and tips
No-oven version. Cook the batter in the covered pan over medium heat for 4 to 5 minutes, then flip it like an ordinary pancake.
With what you can find here. Replace the thick crème fraîche with whipped liquid heavy cream or whole Greek yogurt.
More ideas
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Sweden
Sweden
Sweden
Sweden
Sweden
Sweden
Sweden
Sweden
Original Ecomely recipe.