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Grandma’s Creamy Pancakes/Crêpes

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Adjust Servings:
60 g Butter
60 g Sugar (White)
Vanilla Essence
5 Egg Yolks
7 Egg Whites
100 g Flour (type 550)
200 ml Milk
Lemon zest
Orange zest
A pinch Salt
300 g Strawberry jam
250 g Raspberries

Grandma’s Creamy Pancakes/Crêpes

Eating a cloud

  • Cake
  • Dessert


  • Batter

  • Extras



This is not just one of my favorite desserts, it is also one of my favorite grandma’s recipes. Yes, an actual grandma’s recipe! Some say that the dish originated in Vienna, during Austria-Hungary times, but I also found out about something similar in Swedish cuisine. But the real origin here doesn’t matter, it’s the taste and texture that matters.

Essentially, it is a cake made out of crêpes, crêpes that are made with whipped egg whites, and cooked only on one side, hence the creaminess in the name. It is so creamy and light, it feels like eating a cloud!

Since they are cooked only on one side, and they are extremely fluffy, it is a tricky job to stack them correctly on top of each other. It takes a couple of tries to get it properly, but it’s worth every effort.



Mix butter and sugar

In a bowl mix butter and sugar using a wooden spoon or a stand mixer. Mix it until it becomes soft, creamy, and white. It should take few minutes.


Add egg yolks

Add egg yolks and mix it well with a whisk.


Add flour, milk, zest and salt

Add flour, milk, lemon zest, orange zest and a pinch of salt. Mix everything just until it becomes homogeneous mixture. Don't overmix it to avoid gluten development.


Whip the egg whites and add them to the mixture

Whip the egg whites to soft peaks with a whisk or a hand-held mixer (much easier) and add them gradually to the mixture. First add a third and mix it well. Then add the rest but don't mix it, just fold it gently with a spatula until it incorporates into the batter. You want to avoid deflating the air bubbles made by whipping.

The batter is now ready and should be cooked immediately because aforementioned air bubbles deflate over time.


Heat and butter the pan

Put the pan to low heat and wait for it to come to a temperature. Use a pan with a non-stick coating or a seasoned carbon steel one. Also, the pan with low sides is preferred. Make sure to butter the pan before cooking each pancake. You want pancakes to slide very easily.
You should get 8 to 10 pancakes using 24 cm pan.


Cook the pancakes and stack them up

Cook each pancake only on one side until you see a color change around the edges. The top part should remain "raw". That is why these pancakes are so creamy and fluffy. When a pancake is done, carefully transfer it to a plate (this is the tricky part) and add jam on top of it. When putting the jam don't touch the pancake, just drip it bit by bit from a spoon. If your jam is not runny enough add some water to fix the consistency. Use any jam you like, but I would recommend a berry jam.


Finish it

When the last pancake is done and stacked, garnish it with some raspberries. This is just an option, you can use any garnish you want (any other berries, mint leaves, or maybe nothing). Let it cool a bit and put it in the fridge to cool completely before serving.

Try to eat just a bit, I dare you :D

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