Crêpes (Icelandic Pönnukökur)

Icelanders like to start their morning with a traditional Pancake called Pönnukökur. These pancakes look very familiar. They are just like French Crêpes, thin, light, and served with jam or whipped cream. I guess all kinds of cuisines are tied to each other, or inspired from each other. These are traditionally cooked in an Icelandic Pancake pan, which is basically a round skillet with a thick bottom, which helps to cook the pancakes quickly at a relatively high temperature. The pancakes are really thin, and are dusted with powdered sugar before stacking on top of each other, to prevent them from sticking. You can easily eat 3-4 of these. Light and a bit crispy on the edges, they are a perfect way to start your day!

2 cup all-purpose flour, unbleached
1 Tbsp. sugar
⅛ tsp. baking soda
2 eggs
1-2 tsp. cardamom or pure vanilla extract
¾ cup butter, melted
milk, as required

Garnish:
cinnamon
powdered sugar

Mix the dry ingredients together in a bowl. In another mixing bowl beat the eggs, melted butter, and vanilla extract.

Gradually add the ingredients together to make a smooth thin batter.Then add milk slowly as needed,and whisk together to make a batter of runny consistency.

Let the batter stand for 30 minutes, to let everything settle.

Butter a skillet, and heat over medium heat until the butter is fragrant; pour in enough batter to coat the skillet in a thin layer (pancakes should be very thin). Allow to cook until the bottom is lightly browned, then turn the thin pancake over to brown the other side.

It is key that when you pour the batter into the pan, you need to rotate the pan. This helps the batter spread thinly and quickly over the surface.

Once cooked, flip it on a plate to sprinkle with cinnamon and sugar and roll up tightly or stack on a plate for folding in whipped cream and preserves or fruit.

Makes about 24.