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Pannekoek (South African Crepes with Cinnamon Sugar)

6 September, 2013 by Tara 7 Comments

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pannekoek (3 of 3)

It has rained almost daily this summer since July 4th. It has been a nice break not having to water the garden, but also makes outdoor activities difficult. Even when the sun is shining, the mosquitoes are out in full force so we haven’t been able to spend time in the backyard.

Pannekoek are crepes from South Africa, originally from the Netherlands and Belgium. They are often eaten on rainy days, like we have been experiencing all summer. The crepes are pan fried, then sprinkled with lemon juice and cinnamon sugar. This Pannekoek recipe reminded me of my childhood. My mom would often spread a little butter on German pancakes or flour tortillas and sprinkle them with cinnamon sugar.pannekoek (1 of 3)

These are best eaten quickly after they are made. While you are making the crepes, turn the oven on the lowest temperature. Place prepared crepes on an oven safe plate and keep warm in oven until all the crepes are done. Mine usually get eaten as I am making them, so they don’t last long enough to place in the oven.

Keep an eye on the crepes as they are cooking and adjust the temperature between medium and medium-low as needed. They cook quickly and shouldn’t become dark.pannekoek (2 of 3)

Pannekoek (South African Crepes with Cinnamon Sugar) Recipe

Adapted from Aquila Online

Print Pin
5 from 4 votes

Pannekoek (South African Crepes with Cinnamon Sugar)

Course Breakfast
Cuisine South African
Keyword cinnamon, cinnamon sugar, crepe, pancake, South Africa, South African
Prep Time 10 minutes
Cook Time 2 minutes
0 minutes
Total Time 12 minutes
Servings 12 Crepes

Ingredients

  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 2 eggs
  • 1 cup + 1 tablespoon (250 ml) milk
  • 3 1/2 tablespoons (50 g) unsalted butter

FIlling:

  • 1-2 lemons juiced
  • 3-4 tablespoons sugar
  • 1 tablespoon cinnamon

Instructions

  • In a large bowl, combine flour, salt, and baking powder.
  • In a small bowl, whisk together eggs and milk. Stir into the flour until no lumps remain.
  • Place a large 12 inch skillet over medium heat and add butter. Once melted, pour into a small bowl and add 2 tablespoons to the crepe batter. Use the rest to oil the pan between crepes.
  • Pour 1/4-1/3 cup batter into the center of the pan. Immediately swirl the pan in a circle to coat the bottom in a thin layer. Once bubbles begin to form and the bottom is starting to turn golden, flip and cook the other side. Cook just until golden, 30 seconds to 1 minute. Repeat with remaining batter.
  • In a small bowl, combine cinnamon and sugar. Squeeze a little lemon juice on crepe sprinkle with cinnamon sugar. Roll the crepe up and serve immediately.
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Filed Under: Breakfast, Middle Eastern/African Tagged With: africa, african, breakfast, cinnamon, crepe, lemon, pannekoek, south africa, sugar

Previous Post: « Honey Lime Chicken Enchiladas
Next Post: Peach Blueberry Smoothie »

Reader Interactions

Comments

  1. Indi

    8 November, 2020 at 10:58 pm

    5 stars
    I make these every Saturday morning. I sub with either soy or almond milk and a dairy free butter due to allergies and they turn out just as good as with milk and butter.

    Reply
    • Tara

      10 November, 2020 at 10:53 am

      Hi Indi! So glad you enjoy them and happy to hear it works with dairy-free ingredients!

      Reply
  2. Henk

    29 November, 2020 at 12:11 am

    5 stars
    Delicious

    Reply
  3. Tammy

    5 April, 2021 at 2:35 pm

    5 stars
    Just made these, it was my first take making crepe style. It taste delicious! I subbed full cream, milk with almond milk and it tasted just as good!

    Reply
    • Tara

      5 April, 2021 at 2:46 pm

      Thank you Tammy! So glad you enjoyed them!

      Reply
  4. Zibusiso

    7 April, 2021 at 1:45 am

    Very delicious. I can’t stop making it.

    Reply
  5. Zibusiso

    7 April, 2021 at 1:48 am

    5 stars
    Give it 5 stars

    Reply

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