These pancakes are served to all official visitores at the Copenhagen city hall at festive receptions hosted by one of the city’s six mayors. Many Danes serve them at home on special occsions. The pancakes should be thin and crispy. These pancakes are filled with creme but they can also be served with ice cream or simply with sugar and strawberry jam.
PANCAKES WITH CREME, APRICOT JAM AND CHOPPED ALMONDS
approx. 12 pancakes
Pancakes: 1 cup flour, 1 tsp. sugar, ½ tsp. salt,, 3 eggs, 2 cups milk, grated peel of 1 lemon, 3 tbsp. beer or wate, butter for frying
Créme: 3 egg yolks, 1 tsps. sugar, 1 tbsp. flour, 3/4 cup milk, ½ tsp vanilla extract
1 cup apricot jam, grated peel of an orange, 25-30 almonds, blanched and coarsely chopped
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 the 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, then turn and cook the other side.
Créme: Beat egg yolks with sugar, flour and milk. Cook over low heat while beating the whole time until thick. Remove from heat and add vanilla extract; then cool, stirring occasionally.
To assemble: lay the pancake on a flat surface and place a large spoonful of vanilla créme in the middle. With the help of a fork, roll the pancake so that it resembles a tube with creme inside. When all the pancakes are filled, spread apricot jam on top and sprinkle with chopped almonds.