Crêpe Epaisse Finlandaise Recette Facile et Rapide du Pannukakku

Ingredients

• 250 g All-Purpose Flour (sifted)
• 2 Eggs (large, at room temperature)
• 70 g Unsalted Butter (melted, cooled slightly)
• 5 g Baking Powder (half a standard sachet)
• 70 g Granulated Sugar
• 16 g Vanilla Sugar (two small sachets)
• 600 ml Whole Milk (preferably full‑fat)
• 1 pinch Salt
• 1 sheet Parchment Paper (cut to fit pan)

Instructions

1. Preheat Oven

   Set the oven to 210°C and let it fully preheat before baking.

   Time: PT5M

   Temperature: 210°C

2. Combine Dry Ingredients

   In a mixing bowl whisk together the flour, baking powder, granulated sugar, vanilla sugar, and a pinch of salt.

   Time: PT5M

3. Add Wet Ingredients

   Create a well in the dry mixture, add the eggs, melted butter, and gradually pour in the milk while whisking until the batter is smooth and free of lumps.

   Time: PT5M

4. Prepare the Pan

   Line the baking pan with a sheet of parchment paper, allowing the paper to hang over the edges for easy removal later.

   Time: PT3M

5. Transfer Batter

   Pour the batter into the prepared pan, spreading it evenly with a spatula.

   Time: PT2M

6. Bake the Pancake

   Place the pan in the hot oven and bake for 30‑35 minutes, or until the top is lightly golden and a toothpick inserted in the centre comes out clean.

   Time: PT35M

   Temperature: 210°C

7. Cool and Cut

   Remove the pan from the oven, let the pancake rest for 5 minutes, then lift it out using the parchment overhang and cut into wedges or squares.

   Time: PT5M

8. Serve

   Serve warm, topped with chocolate spread, jam, fresh berries, or any favorite topping.

   Time: PT2M

Nutrition Facts

Calories

530

Protein

10 g

Carbohydrates

38 g

Fat

19 g

Fiber

2 g