Posts Tagged With: crêpes

Icelandic Crepes (Pönnukaka)

Icelandic Entree



4 tablespoons butter
3 eggs
2 cups milk
2 tablespoons sugar
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground cardamom
1¾ cups flour
12 ounce jar lingonberry jam
1 cup whipped cream
2 tablespoons confectioner’s sugar
no-stick spray

Makes 16 crepes. Takes 50 minutes.


crepe pan or skillet


Melt butter in skillet. Let butter cool. Add cooled butter, eggs, milk, and sugar to large mixing bowl. Mix with whisk for 1 minute or until thoroughly blended. Add baking powder, baking soda, cardamom, and flour to second mixing bowl. Mix these dry ingredients with whisk. Gradually fold in the baking powder/baking soda/cardamom/flour mix into the butter/
eggs/milk/sugar bowl. Mix with whisk. Batter is ready when lumps disappear.

Add drop of water to pan. Turn heat to medium-high. Pan is ready when water sizzles. Spray pan with no-stick spray. Pour ¼ cup batter into pan. Tilt pan or use spatula to make sure batter spreads thinly and evenly. Cook first crepe at medium-high heat for 1 minute or until bottom of crepe turns golden brown. (X-ray vision helps. If you do not possess this skill, gently lift up the edges of the crepe with a spatula and take a peek.) Turn crepe over with spatula, a wide one is helpful, and cook for 1 minute or until golden brown. Or turn over crepe when bubbles break it surface. Remove crepe from pan. Repeat for each crepe. (Note the temperature needed to turn crepes golden brown will go down with each successive crepe.)

Place 1 tablespoon whipped cream and 1 tablespoon lingonberry jam on the middle of each crepe. Fold in half to make a half-moon shape. Fold in half again to make a pie wedge. Press down gently to spread lingonberry and whipped cream through crepe. Top with ½ teaspoon confectioner’s sugar. Repeat for each crepe. Serve right away.


1) More than half of all Icelanders believe in elves! Icelandic music companies have a bias in signing musicians who profess to believing in elves. It is said the elves will defend their rocky homes by using magic powers. Bulldozing companies sometimes arbitrate with elves in hopes of getting the wee people to leave. I would love to see this.

2) The Yule Lads are Iceland’s answer to Santa Claus. While the story around Santa Claus originated from a real person, Saint Nicklaus; the Yule Lads descended from evil trolls. Indeed, parents tormented wild children with, “The Yule Lads will get you if you don’t behave.” However, the Powers That Be made this form of parenting illegal in the 18th century. Now, the Yule Lads are relatively benign even though they sport names such as Bowl Licker and Window Peeper.

3) Today, kids are tormented by Internet outages.

4) Britain and Iceland nearly went to war three times over the right to fish for cod near the Icelandic shores. Something to think about when munching on a fish stick.

5) This tidbit did not survive editing.

6) Icelanders love to play midnight golf during June and July when the day is twenty-four hours long. There are lava beds on some Icelandic golf courses. Is there a lava-bed wedge in Icelandic golf bags? I don’t know.

7) Ice melts when dropped into any one of Iceland’s volcanoes.

8) Indeed, ice melts in any of the world’s volcanoes.

9) Cheese sandwiches burn rapidly when placed in an active volcano. That’s a bad way to toast your cheese sandwiches. Indeed, doctors everywhere recommend against this cooking technique, citing near certain incineration of the chef.

10) This is why Iceland has no gourmet toasted-cheese sandwich restaurants close to active volcanoes, not even for tourists.

11) Can Iceland’s magical elves survive the intense heat of an active volcano? If so, they could toast cheese sandwiches. Sure, Iceland’s elven chefs would have to have incredibly quick and skilled hands. But wouldn’t a volcano-fired golden brown cheese sandwich be way cool?

12) I left enough space below for a scratch pad.

Chef Paul

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on

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Simple Crêpes

French Dessert



1 cup flour
1/2 cup water
3 tablespoons sugar
2 eggs
2 1/2 tablespoons butter
3/4 cup milk


non-breakable mixing bowl
no-stick frying pan
no-stick spray


Use whisk to mix all the above ingredients in a large mixing bowl. At this point, you can let the batter you have made sit in a refrigerator for two hours or … you can practice your Tarzan yell while banging your non-breakable bowl on the counter top to get the air bubbles out.

Spray the frying pan with no-stick spray, or add just enough butter or cooking oil to coat the bottom. Pour about two tablespoons batter in the middle of the pan. Swirl it around right away, particularly after pan gets hot, so the batter covers as much surface as possible.

Cook for 20 to 30 seconds or until batter has firmed. Carefully flip the crepe over. Try not to fold the batter while doing so. (This takes some practice. Try to get the entire spatula under the crepe.) Cook for 20 seconds more. Keep making crepes until you run out of batter.

Lots of yummy ingredients can go inside a crepe. My favorite is butter and confectionary sugar. Other tasty fillers include: blueberry and strawberry jams, hazelnut spread, ham, and cheese. Place the filler of your choice in the bottom-center part of the crepe. Form the crepes as you would a burrito. Fold the sides in a little bit and roll up from the bottom.

If you want to serve your crepes cold, put them on a plate to cool off. The crepes can be stacked once they are cold. But if you’re like me you’ll want to eat now. Eat them while they’re hot.


1) Crepes in French is spelled, crêpes.

2) This dish is pronounced creps in France. Many people in America call it crapes. When the waiter takes your order don’t pronounce it, “Creep.”

3) Crepes are often served by themselves or a dessert.

4) Crepes could be served as an hors d’oeuvre.

5) Here’s a tip for little boys. Pronounce hors as oars. If not you might say it in a way that gets you sent to your room, particularly if your mom is entertaining your neighbors.

6) So when your mom asks you to serve her guests, ask them, “Would you like one of these?”

– Chef Paul


My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on

As an e-book on Nook

or on my website-where you can get a signed copy at:

Categories: cuisine, food, humor, international, recipes | Tags: , , , , , , , , , , , , , | Leave a comment

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