|Nutritional Guidelines (per serving)|
|Servings: 8 pancakes (2-4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These crepes can be filled with the toppings suggested below or Nutella, butter and sugar, cinnamon and sugar, fruit compote, or sauteed apples. Germans often serve food like this as a kleine Mahlzeit, a little meal, or for Abendessen, the light, evening meal.
Stir together flour, sugar, and salt in a mixing bowl. Break eggs into a large cup, add milk and vanilla and whisk together until smooth (or use an immersion blender). Add the milk to the flour and stir until no lumps remain.
Let the batter rest for 15 minutes. This lets the flour granules swell and bind.
Heat 1 teaspoon butter in a frying pan or crepe pan, preferably non-stick. Make a test pancake with 1 tablespoon batter. Add milk to thin, if necessary.
Use a quarter cup measuring cup, cook pancakes until set, but not brown. Flip over for a few seconds and remove to serving tray or plate. Add butter to the pan and repeat.
These are best eaten right away, by sprinkling with sugar and lemon and rolling up. At the "Jahresmarkt" or "Weihnachtsmarkt" (outdoor holiday markets), these are made on large crepe griddles, filled, and then folded into quarters and then eighths.