A delightful twist on traditional Danish pancakes, these crepes are thin, flavorful, and perfect for any occasion.
Combine the flour, sugar, salt, cardamom, and lemon peel in a mixing bowl.
Sifting the dry ingredients can help avoid lumps in the batter.
Add the eggs and milk to the dry ingredients and whisk until smooth.
Ensure the batter is lump-free for a smooth crepe texture.
Let the batter rest for 20 minutes to allow the flour to hydrate.
Resting the batter improves the texture of the crepes.
Heat a non-stick skillet over medium heat and lightly grease with oil.
Use a paper towel to evenly spread the oil in the skillet.
Pour a small amount of batter into the skillet and swirl to coat the bottom evenly.
Aim for a thin, even layer of batter for delicate crepes.
Cook until the edges start to lift, then flip and cook the other side until golden.
Use a spatula to gently loosen the edges before flipping.
Repeat with the remaining batter, stacking the crepes on a plate.
Keep the cooked crepes covered to retain their warmth.
Serve the crepes with your favorite toppings and enjoy.
Fresh fruits, whipped cream, or a drizzle of syrup make excellent toppings.
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