Pancakes with Lemon Crème and Raspberry Coulis

Pancakes are the favorite comfort food for the Danes in the winter and it cold outside. Lemons are in season and, well, we can get fresh fruit and berries all year around, so why nut brighten up things on a dark, cold day. This is a quick and easy recipe and is popular with adults as well as children.

Pancakes with Lemon Crème and Raspberry Coulis

approx. 12 pancakes


1 cup (120 g) flour

1 tsp. sugar

½ tsp. salt

3 eggs

2 cups (8 fl. oz.) milk

grated peel of 1 lemon

3 tbsp. beer or water

butter for frying

Lemon Crème:

1 cup lemon juice

3 egg yolks

2 cups sugar

2 sticks/1 cup butter


250 grams/8 oz. raspberries, save some for garnish

juice of a half lemon

2-3 tbsp. confection sugar

To make pancakes, combine flour, sugar, salt and grated lemon peel. Beat eggs and mix them with flour mixture and a little of the milk. Whisk in the rest of the milk together with beer or water, and beat until smooth.

Pour a little of the batter onto a well greased frying pan and tilt so that batter quickly covers the bottom of the pan evenly. Cook until golden brown on one side, turn and cook the other side.

To make lemon crème, beat lemon juice, and eggs with sugar. Cook over low heat while beating the whole time until thick. Add butter a little at a time, then cool, stirring occasionally.

To make raspberry coulis, mash raspberries with lemon juice and sugar a little at a time, depending on the berries are sweet or sour.

To assemble, lay a pancake on a flat surface and place a large spoonful of vanilla crème in the middle. With help of a fork, roll pancake so that it resembles a tube with crème inside. and place on plates. Place 1-2 tbsp. raspberry juice next to the pancakes and sprinkle with confectionary sugar.

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