Ingredients:

• 2 Eggs
• 3 deciliter (DL) milk
  
• 1 DL beer, or just use 4 DL milk
  
• 200 gram Gluten
  
• 1 teaspoon salt
  
• 1 tablespoon sugar
  
• vanilla sugar
  
• 150 gram melted butter or margarine
  

Instructions:

• Mix eggs, milk/beer--add flour, salt, sugar and vanilla sugar
  
• Add the melted butter/margarine and whip it all together
  
• Let the mix rest for 10 to 15 minutes
  
• Fry on a low to medium heat pan until set and very lightly brown
  

Notes:

• These "pandkager" are nothing like American pancakes. Though "pandkager" directly translates to "pancakes" this recipe makes thin and delicate crepes which can be used for an entree or dessert. You can "stuff" them (roll'em up) with jam, or fresh berries cooked lightly in sugar, and whipped cream--or lay'em out flat and add butter and syrup for dessert. Or, leave out the sugar and vanilla from the recipe and "stuff" with boiled shrimp and grace with a light cream sauce and lemon wedge. Just find a recipe needing crepes and make these--they are quick, easy and taste great!
  
• This recipe was given to me by Pernille Hoolihan who lives down the street, in Hosby Denmark. (The Hoolihan part comes from her Australian husband.)
  
• "Gluten" is a brand of plain white wheat flour--neither self-rising nor salted.
  
• Melt the butter or margarine over low heat--do not let it brown. If using Danish margarine it must be for "bordbrug, bagning & stegning" (table, baking and frying use)--I've not noticed, but there must be different margarines for different uses over here! And, I was told to use the kind that comes in the little plastic tubs, not the kind that comes wrapped in paper as it is too greasy.
  
• "Vanilla sugar" is added to taste--the hand written recipe said "We put several teaspoons in, but we really like vanilla. You decide for yourself." They treated me to pancakes one evening and they sure were not too vanilla for me. But, I don't think you will find "vanilla sugar" in the USA. I'd guess about an 1/8 to a 1/4 teaspoon of liquid vanilla extract would be about right.
  
• If using a non-stick coated pan you need not add butter or fat when frying.