Pannekoeken (Dutch Crepes)

These Pannekoeken, also known as Dutch Crepes, are thin, large pancakes filled with sweet or savory food for breakfast or light dinner.

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Many countries have their own version of pancakes. French people eat French Crepes, Americans love Classic Pancakes, and in the Netherlands, Dutch people eat Pannekoeken. In a way, the Pannekoek recipe is similar to a French crepe, except that the Dutch don’t always add sugar or vanilla to the batter.

They often use this recipe to add savory filling as well, so the recipe is most of the time unflavored. While French people prefer to make buckwheat crepes for savory filling, Dutch use all-purpose flour for all types of crepes.

Ingredients and Substitutions

All you need for the batter are:

• All-Purpose Flour – or any white flour like spelt flour or gluten-free all-purpose flour.
• Eggs – Prefer large free-range eggs.
• Milk of Choice – You can use dairy milk, but also almond milk, coconut milk, soy milk, or cashew milk.
• Melted Butter – Prefer unsalted butter.

Then, depending on your favorite fillings, add the sweet ingredients below or just skip them for savory crepes.

• Vanilla Extract
• Sugar

How To Make Pannekoeken

It’s very easy to make Dutch pancakes called Pannekoeken.

1. To make the Pannekoeke batter, sift flour and salt in a large bowl. Whisk to combine, adding sugar if used.
2. Set aside. In another bowl, beat eggs, milk, and melted butter, and add the vanilla if desired.
3. Make a well in the center of the dry ingredients, and add the liquid ingredients.
4. Use a whisk or electric beater on the low-speed setting to whisk and combine. The batter should be smooth with no lumps.
5. Warm a large non-stick pan or crepe pan over medium-high heat. Ladle some of the batter, and pour on the preheated pan.
6. Tilt and rotate the pan to spread the batter and cover the pan surface evenly.
7. Return over medium heat and cook until the sides of the crepes unstick from the pan and turn golden brown.
8. Use a spatula to lift the crepes and flip them to the other side to cook again. In total, the cooking time can vary from 2 to 3 minutes.
9. Remove from the heat and place on a serving plate while cooking the remaining batter.
10. You can tent the plate with foil to keep the cooked Pannekoeken warm.

Serving

You can serve this recipe with any savory or sweet filling you like. For savory filling containing cheese, it’s better to bring the cooked Pannekoeken back to the pan. Spread grated cheese or soft cheese on half of the round shape. Top up with some of the below:

• Cooked Bacon Bits
• Ham
• Cooked Mushrooms or try my mushroom sauce.
• Spinach
• Sundried Tomatoes
• Olive Slices

Fold again to form half moon shape and cook until the cheese melts. Serve warm with extra salt and pepper if desired.

For sweet fillings, you don’t have to bring the crepe back to the pan. Spread some of the below:

• Jam
• Chocolate Spread or Homemade Nutella
• Sugar or Powdered Sugar or Cinnamon Sugar
• Whipped Cream

Allergy Swaps

Below are some allergy swaps ideas if needed:

• Dairy-Free – Swap the milk for dairy-free milk like almond milk, oat milk, or soy milk. Swap the butter for any oil.
• Egg-Free – Try my egg-free crepe recipe instead.
• Gluten-Free – Try my gluten-free crepe recipe instead.

Storage Instructions

You can store cooked pannekoeken in the fridge on a plate covered with plastic wrap. They store well for up to 2 days. You can also freeze them, but make sure there’s some baking paper between each so they don’t stick.

Frequently Asked Questions

More Pancake And Crepe Recipes

Below are some more pancakes and crepes for you to try.