Would you like to share some of your Danish Kroplatte recipes?
Every Dane has their go to Frikadeller recipe. In 2015 one of our Danish Club Nanaimo members, Inga Andersen came in first place with her Frikadeller recipe. The contest was held March 8th and was well attended. There were lots of delicious frikadeller for all, and the judges pronounced the contest to be a very close one. Second place went to Lena Tsuji and the Third prize went to Ingeborg Kristiansen. Many thanks to the contestants as well as to the judges.
Inga Andersen has shared her recipe for her Danish Frikadeller.
Makes 24 - Ingredients:
1 kilogram Lean Ground Pork or 1/2 Veal or ground Beef
1 large Onion, grated
1 tbsp Salt
1 tsp Pepper
1/2 cup Flour (*use cornstarch instead of flour for gluten free)
1/2 cup fine Oatmeal
150 Club Soda
3 - 4 tbsp Margerine or Butter for frying
Mix well together, the meat, onion, eggs, salt and pepper in a bowl. Add flour and fine oatmeal (or use cornstarch for the flour) and add milk/club soda a little at a time and mix well. Mixture should be light and airy. Let rest in the fridge for 20 minutes.
Brown margerine/butter in frying pan. Shape the frikadeller with a table spoon against the inside of the bowl. Dip the spoon in the melted margerine/butter and shape the frikadeller and drop into frying pan (bowl tipped slightly and spoon into frying pan) Form into oblong balls about 2 to 3 inches (5 to 7 cm). Brown both sides for 2 to 3 minutes, reduce heat and fry 10 to 15 minutes more, turning once in a while.
Serve with vegetables, potatoes, and the pan drippings.
Enjoy! - Inga Andersen
The Most Delicious
Have you ever walked into an old-time ice cream parlor where they make waffle cones fresh? It is one of the most pleasing aromas I can think of. When I make these pancakes the scent of sweet vanilla fills the entire house and it smells just like the ice cream parlor I remember from back home.
Crepes in Denmark are referred to as pancakes and the typical Danish way to eat these, is with a light sprinkle of sugar, then rolled up tightly and dipped in either strawberry or raspberry jam. You get a slight crunch from the sugar and the sweet vanilla flavor is simply wonderful. For this post, I also made a yogurt filling and served it with fresh sliced strawberries which everyone really likes as well. Pandekager or Crepes can be a little tricky to make and usually the first one falls apart, but don’t let that stop you, after making a couple of crepes you’ll be a turning them out faster than you thought possible. They are truly wonderful and I hope you will enjoy them, should you decide to try them.
5 tablespoons sugar
1 teaspoon vanilla sugar
10 tablespoons flour
1 1/2 cup buttermilk (kærnemælk)
1 cup milk
Yogurt filling Ingredients:
1 cup vanilla yogurt
a pinch ground cinnamon
6 ounces seedless strawberry jam
1/2 quart fresh strawberries, sliced
Combine eggs, sugar and vanilla sugar, beat on high-speed until lighter in color. Add flour, buttermilk and milk, beat on medium speed until combined and free of lumps.
Heat a small non-stick pan. Add butter to coat and pour batter into the center of pan and swirl to spread evenly. Cook until golden and flip. Continue to cook the other side until golden and remove from pan onto a large plate to stack.
For filling: mix together yogurt, cinnamon and strawberry jam. Place yogurt mixture in center of crepe and top with sliced strawberries. Roll crepe up and enjoy.
Note: If you have left-over crepes, you can place parchment paper in between each crepe and stack them. Store in a sealable bag in refrigerator for several days or in freezer for up to two months.
Eating Pandekager/Crepes the Danish way:
Sprinkle Pandekage/Crepe with a light coating of sugar, roll up and dip in strawberry or raspberry jam. Delicious.
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