Recipe Marzipan & Cinnamon Christmas Crepes


– 200g all-purpose flour

– 45g granulated sugar

– 1/2 tsp salt

– 1/2 tsp cinnamon

– 4 eggs

– 250ml whole milk

– 100g grated marzipan

– 150ml beer (any pale lager, such as Heineken, Budweiser, Tuborg Pilsner)

– 100g butter

– Extra butter, for the pan



1) Melt the butter in a non-stick crepe pan. Take the pan off the heat.

2) In a large bowl, mix flour, sugar, salt, cinnamon, eggs, milk, and marzipan until there are no more lumps. Add the melted butter and beer and stir until just incorporated.

3) Heat up the crepe pan over medium-high heat. Add a little butter, and about 80ml batter. Tilt the pan to distribute the batter evenly. Flip the pancake once light brown on the bottom side and cook on the second side. Repeat with the rest of the batter. 

Recipe Chocolate Chip Griddle Pancakes

You have to try these! They are easy to make, and taste incredible.


Chocolate Chip Griddle Pancakes


·         200g all-purpose flour

·         2 tbsp sugar

·         1/2 tbsp baking powder

·         1 tsp baking soda

·         1/2 tsp salt

·         350ml buttermilk

·         75ml whole milk

·         2 eggs, separated

·         40g butter, melted

·         200g chocolate chips·         

·         Coconut oil, for the griddle


1. In a large pitcher, combine flour, sugar, baking powder, baking soda, and salt. In another container, whisk together buttermilk, milk, and the egg yolks. With an electric mixer, beat the egg whites in a bowl until stiff peaks form.

2. Whisking constantly, add melted butter to the milk mixture. Pour this mixture into the pitcher along with the chocolate, and stir until just combined. Do not over mix.

3. Heat a griddle to medium heat.

4. Gently fold beaten egg whites into the batter. 

5. Add a little coconut oil to the griddle. For each pancake, pour 60ml batter from the pitcher straight onto the hot griddle.

6. Flip the pancakes once bubbles form on the surface. 

 7. Cook the pancakes until golden brown on the second side.

Red Velvet Griddle Pancakes with Cream Cheese Glaze

Is this almost a Christmas recipe? I don´t know, but I have to try it this weekend! Please do so as well!


Red Velvet Griddle Pancakes


·         130g all-purpose flour

·         3 tsp baking powder

·         ½ tsp salt

·         2 tbsp sugar

·         1 tsp vanilla sugar

·         1 1/2 tbsp unsweetened cocoa powder

·         1 egg, beaten

·         180ml buttermilk

·         30g butter, melted

·         4 tsp red food coloring

·         Butter, for the griddle


1.     Sift flour, baking powder, salt, sugars, and cocoa powder into a large bowl.

2.     Add in the egg, buttermilk, melted butter, and red food coloring, and stir the batter gently until combined; it should still have a few lumps in it.

3.     Let the batter sit for 10-15 minutes, while you make the glaze.

4.     Preheat a griddle to 160oC. Grease it with butter. Once hot, add 60ml of the pancake batter. Flip the pancake once the first few bubbles start to break on the surface of the pancake. Take the pancake off the griddle once the other side is soft and pillowy. Repeat with the remaining batter.

5.     Serve with the cream cheese glaze and powdered sugar.

Cream Cheese Glaze


·         60g cream cheese, softened

·         90g powdered sugar

·         2 tbsp milk

·         ½ tsp vanilla sugar or extract

·         Powdered sugar, for garnish


1.     In a medium sized bowl, add all of the ingredients and blend until smooth and silky. Serve on top of the red velvet pancakes.

Recipe French Crepes

Inspired by Julia Child please enjoy the recipe for these amazing french crepes. Danish version below.

French Crepes_edited-1


  • 55g unsalted butter
  • 250ml milk
  • 250ml water
  • 300g wheat flour
  • 4 eggs
  • ¼ tsp salt


  1. Melt the butter in a pot. Place milk, water, flour, eggs, salt, and melted butter in a blender. Blend the batter until smooth, approximately 1 minute. Let the batter rest in the refrigerator for 2 hours.
  2. Heat an electric crepe maker to medium-high. Lightly grease the pan with an oiled batter pad holder or oiled cloth. Pour a small amount of batter onto the pan and using a trowel spreader, distribute batter. Once the surface has dried, flip the pancake with a flat turner. Let it finish baking, approximately 10-15 seconds. Clean the pan in between crepes with the pad holder. Repeat with the remaining batter. Eat with butter and jam, or chocolate-hazelnut spread.


Franske Pandekager


  • 55g usaltet smør
  • 250ml mælk
  • 250ml vand
  • 300g hvedemel
  • 4 æg
  • ¼ tsk salt


  1. Smelt smørret i en gryde. Hæld mælk, vand, mel, æg, salt og smør i en blender. Blend dejen indtil den er ensartet, cirka 1 minut. Lad dejen hvile i køleskabet i 2 timer.
  2. Varm en elektrisk crepe pande op ved middel-høj varme. Smør panden med en olieret klud. Hæld en lille mængde dej på panden og brug en dejspartel til at fordele dejen. Når overfladen er tør, vendes pandekagen med en paletkniv. Lad pandekagen bage færdigt, cirka 10-15 sekunder. Rengør panden med den olieret kluden imellem hver pandekage. Gentag med den resterende dej. Spis med smør og marmelade eller chokoladepålæg med hasselnødder.

Recipe Ricotta Pancakes

Try these Italien inspired Ricotta Pancakes with fresh lemon curd. And maybe tell me, what you would suggest to drink with these?

Ricotta Pancakes


  • 250g ricotta cheese
  • 125g all-purpose flour
  • 1/2 tsp baking powder
  • 1 1/2 tbsp granulated sugar
  • 1/4 tsp fine salt
  • 175ml milk (not nonfat)
  • 2 large eggs, separated
  • 1/2 tsp vanilla extract
  • Butter, for cooking


1. If your ricotta contains a lot of liquid, set it in a fine mesh strainer to drain off excess liquid for about 30 minutes. If your ricotta seems fairly dry and compact, you can skip this step.

2. Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

3. Beat the egg whites with a handheld electric mixer until stiff. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.

4. Heat a pan or griddle over medium-high heat. Melt a little butter on the pan, just enough to coat the surface. Pour a little batter onto the hot pan or griddle. Cook the pancakes until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook until golden. Repeat with the remaining batter. Serve immediately with lemon curd.

Lemon Curd


  • 85g unsalted butter, softened at room temperature
  • 200g granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 150ml fresh lemon juice
  • 1 tsp grated lemon zest


1. In a large bowl, beat the butter and sugar with an electric mixer, about 2 minutes. Slowly add the eggs and yolks. Beat for 1 more minute. Mix in the lemon juice. 

2. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. Increase the heat to medium and cook, stirring constantly, until the mixture thickens, and reaches 77°C. Don’t let the mixture boil.

3. Remove the curd from the heat; stir in the lemon zest. Transfer the curd to jars. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator.

Recipe Campfire Pancakes

Campfire Beer and Candied Orange Peel Pancakes (Danish version below)

You mix all the dry ingredients at home, at at the campfire you just add beer. Campfire shake-and-bake pancakes. Enjoy!

Campfire Beer Orange Pancakes


– 500g all-purpose flour

– 50g granulated sugar

– 1 tbsp baking powder

– 2 ½ tsp baking soda

– 2 tsp salt

– 75g candied orange peel, finely chopped

– 2 tbsp ground flaxseeds

– 900ml beer (any pale lager, such as Heineken, Budweiser, Tuborg Pilsner)

– Oil, for the pan


1. Using a funnel, pour flour, sugar, baking powder, baking soda, salt, chopped candied orange peel, and ground flaxseeds into a large plastic bottle (2.5L or 3L) with a screw lid and a wide mouth. Shake until well combined. Store until needed.

2. Heat a cast iron skillet over medium heat on a camping stove or over a campfire fitted with a grilling grate. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.    

3. Pour the beer into the bottle, screw the lid on, and shake until moistened. Don’t overmix. The batter should be lumpy. Let the batter sit a few minutes before using.

4. Add 1 tbsp oil to the pan and swirl to coat. Ladle about 60ml batter into the pan for each pancake. Cook until pancakes rise slightly and form lots of bubbles on top, about 3 to 4 minutes. Flip and cook on the other side until bottoms are golden brown, about another minute.

5. Repeat with the remaining batter, adding 1 tbsp oil between batches if the pan seems dry. Serve immediately with butter and maple syrup.


Candied Orange Peel 


– 2 large oranges, bottoms and tops cut off

– 800g granulated sugar

– 700ml water


1. Wash the oranges thoroughly. Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in one piece. Cut into ½ cm-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.

2. Bring 600g sugar and 700ml water to a boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to a boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.

3. Toss peel and 200g sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days.


Pandekager med Øl og Kandiseret Appelsinskal over Bål


– 500g hvedemel

– 50g sukker

– 1 spsk bagepulver

– 2½ tsk natron

– 2 tsk salt

– 75g kandiseret appelsinskal, finthakket

– 2 spsk mallet hørfrø

– 900ml øl (Pilsner)

– Olie, til panden


1. Hæld ved hjælp af en tragt mel, sukker, bagepulver, natron, salt, hakket kandiseret appelsinskal og hørfrø i en stor plastflaske (2,5 til 3L) med et skruelåg og en bred mund. Ryst flasken for at blande ingredienserne. Opbevar indtil brug.

2. Varm en pande i støbejern op ved middel varme på en grillrist over et lejrbål. Test for at se, om panden er varm nok ved at hælde et par dråber koldt vand på panden: Hvis vandet hopper og sprutter er panden klar til brug; hvis det fordamper øjeblikkeligt er panden for varm.

3. Hæld øllet i flasken, skru låget på og ryst indtil dejen er våd. Ryst ikke i for lang tid. Dejen bør være klumpet. Lad flasken stå et par minutter, før du burger den.

4. Tilsæt 1 spsk olie på panden og fordel olien. Hæld cirka 60ml dejen på panden per pandekage. Bag, indtil pandekagen hæver sig en smule og danner bobler på toppen, omkring 3-4 minutter. Vend og bag færdig på den anden side, indtil bunden er gyldenbrun, cirka et minut til.

5. Gentag med den resterende dej, og tilsæt 1 spsk olie mellem hver pandekage, hvis panden virker tør. Server straks med smør og ahornsirup.

Kandiseret Appelsinskal


– 2 store appelsiner, bunde og toppe skåret fra

– 800g sukker

– 700ml vand


1. Skyl appelsinerne grundigt. Skær fire snit på tværs af hver appelsin. Skrab appelsinkød og det hvide fra. Skær de 8 stykker skal i ½ cm tykke strimler. Lad strimlerne koge i en stor gryde med kogende vand 15 minutter. Hæld vandet fra, skyl, og hæld vandet fra igen.

2. Bring 600g sukker og 700ml vand i kog i en mellemstor gryde ved middel varme. Rør i gryden for at opløse sukkeret. Tilsæt skallen. Når vandet igen koger reduceres varmen; lad skallerne simre indtil de er meget bløde, omkring 45 minutter. Hæld siruppen fra.

3. Bland skallen med 200g sukker på en bageplade med kant, og spred strimlerne ud. Løft strimlerne fra sukkeret; overfør dem til et stykke folie. Lad skallerne tørre, cirka 1-2 dage.

Danish Summer Pancakes

Inspired by traditional Danish Buttermilk soup (the essence of summer in Denmark), with a taste of lemon and vanilla, Natascha has created this great recipe for Buttermilk Crepes, accompanied by whipped mascarpone and a delicious  Rhubarb and Strawberry Compote. Enjoy!

Buttermilk Crepes (Danish version below)


  • 1000ml buttermilk
  • 500g white flour
  • 4 eggs
  • 1 tsp salt
  • 1 tsp baking soda
  • 4 tbsp sugar
  • 2 tbsp lemon juice
  • Lemon zest
  • 2 tbsp melted butter
  • Butter, for the pan

Buttermilk Rhubarb Mascarpone 


1. Sift the flour into a bowl. Add the eggs, salt, baking soda, sugar, lemon juice, and zest. Beat the mixture with an electric mixer. Pour the buttermilk into the bowl, little by little, while continuously mixing.

2. Add the melted butter once the batter is smooth.

3. Heat up a non-stick crepe pan over medium-high heat. Add a little butter, and about 1/3 cup batter. Tilt the pan to distribute the batter evenly. Flip the pancake once light brown on the bottom side and cook on the second side. Repeat with the rest of the batter.    

Whipped Mascarpone


  • 175g mascarpone cheese
  • 250ml cold heavy whipping cream
  • 2 tbsp honey
  • 1 tsp vanilla extract or vanilla sugar


1. Add the mascarpone and heavy cream to a mixing bowl. Using an electric mixer, beat on high speed until soft peaks form. Beat in the honey and vanilla until just combined. Cover and place in the fridge until ready to serve.


Rhubarb and Strawberry Compote


  • 500g fresh rhubarb, cut into 1cm pieces
  • 150g granulated sugar
  • 60ml water
  • 250g fresh strawberries, hulled, halved


1. Combine rhubarb, sugar, and water in heavy large saucepan over medium heat. Bring to a simmer, stirring occasionally, until sugar dissolves. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally. Remove the pot from the heat. Stir in the strawberries. Transfer to a bowl and chill until cool.



  • 1000ml kærnemælk
  • 500g hvedemel
  • 4 æg
  • 1 tsk salt
  • 1 tsk natron
  • 4 spsk sukker
  • 2 spsk citronsaft
  • Citronskal
  • 2 spsk smeltet smør
  • Smør til panden


1. Sigt melet ned i en skål. Tilsæt æg, salt, natron, sukker, citronsaft og citronskal. Pisk blandingen med en el-mixer. Hæld kærnemælken ned i skålen, lidt ad gangen, mens der fortsat blandes.

2. Tilsæt det smeltede smør, når dejen har opnået en glat konsistens.

3. Varm en slip-let pande over middel-høj varme. Sæt lidt smør på panden, og omkring 1dl dej. Vip panden for at fordele dejen jævnt. Vend pandekagen, når den er blevet lysebrun på undersiden og bag på den anden side. Gentag med resten af dejen.

 Pisket Mascarpone


  • 175g mascarpone ost
  • 250ml koldt piskefløde
  • 2 spsk honning
  • 1 tsk vaniljeekstrakt eller vaniljesukker


1. Hæld mascarpone og fløde ned i en skål. Pisk blandingen på høj hastighed, indtil bløde toppe formes. Tilsæt honning og vanilje og pisk lidt endnu. Hæld den pisket mascarpone i en skål og sæt i køleskabet indtil servering.

 Rabarber-jordbær Kompot


  • 500g frisk rabarber, skåret i 1cm tykke stykker
  • 150g sukker
  • 60ml vand
  • 250g friske jordbær, stilk skåret fra og halveret


1. Hæld rabarber, sukker og vand i en stor gryde ved middel varme. Rør jævnligt indtil sukkeret er opløst og rabarberstykkerne er møre, men stadig ikke falder fra hinanden. Fjern gryden fra varmen. Tilsæt jordbær. Hæld i en skål og lad kompoten køle ned.

Int. Pancake Day February 9, 2016

Are you ready for the International Pancake Day February 9 ?

Do you know, which pancakes to serve your guests?

I am leaning towards the Argentinian Pancakes – they look amazing!

Panqueques de Dulce de Leche

Maybe you can get inspired, by looking at the recipes for:

Danish Pancakes

Icelandic Pancakes

American Pancakes

Dutch Pancakes

Spanish Pancakes

Pancake Cake

If you have your own special recipe, please share it with us for inspiration.

Looking forward to a great International Pancake Day.


Recipe Argentinian Pancakes

Panqueques de Dulce de Leche

Maybe these are the pancakes you would want to serve on the International Pancake Day february 9 ?

Danish recipe below.

Panqueques de Dulce de Leche

Dark Chocolate Sauce


·         160ml heavy whipping cream

·         120ml light corn syrup or glucose

·         45g dark brown sugar

·         15g non-sweetened cocoa powder

·         ¼ tsp sea salt

·         65g 70% dark chocolate, chopped, divided in half

·         2 tbsp unsalted butter

·         1 tsp vanilla extract or vanilla sugar 


1.   In a little saucepan over medium-high heat, bring the cream, glucose, brown sugar, cocoa powder, salt and 50g of the chocolate to a boil. Reduce the heat to medium-low, and cook for 3-4 minutes, stirring occasionally.

2.   Remove from the heat and stir in the remaining chocolate, the butter, and the vanilla, stirring until smooth. Let cool for 20 to 30 minutes before using. Store in a jar in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it’s pourable but still thick.


Dulce de Leche 


·         1 can sweetened, condensed milk



1.   Preheat oven to 225°C and bring a large kettle of water to a boil.

2.   Pour the contents of the can of sweetened, condensed milk into a shallow baking dish. Cover tightly with aluminum foil and place the baking dish in a large roasting pan. Place the roasting pan on an oven rack and pour boiling water into it, until the water reaches halfway up to the sides of the baking dish.

3.   Bake in the middle of the oven for 2 hours.

4.   Take the roasting pan out of the oven and leave it to cool to room temperature before removing the aluminum foil. Once the dulce de leche has cooled, stir until smooth. Can be stored tightly covered in the refrigerator for up to 3 weeks.


Panqueques / Argentinian Pancakes


·         170g wheat flour

·         2 tbsp sugar

·         1 tsp salt

·         4 eggs

·         2 egg yolks

·         340ml milk

·         120ml water

·         Butter for the pan 


1.   Sift flour, sugar, and salt into a bowl. Add the eggs and egg yolks and beat using a hand mixer.

2.   In a separate bowl, mix the milk with the water and slowly pour the milk into the flour. Beat well.

3.   Heat a 6 inch non-stick pan up over medium-high heat and put a little piece of butter on the pan to melt. Add a scoop of pancake batter to the pan while tilting it in order to cover the pan’s surface. Bake until the edge turns low brown. Flip the pancake and let it bake for another 5-10 seconds. Repeat with the remaining batter. Is served rolled up with dulce de leche inside, and drizzled with chocolate sauce.


Mørk Chokoladesovs


·         160ml 38% piskefløde

·         120ml glucose

·         45g brun farin

·         15g usødet kakaopulver

·         ¼ tsk havsalt

·         65g 70% mørk chokolade, hakket

·         2 spsk usaltet smør

·         1 tsk vaniljeekstrakt eller vaniljesukker

1. I en lille gryde bringes fløde, glukose, brun farin, kakaopulver, salt og 50 g af chokoladen i kog ved middel-høj varme. Reducer varmen til middel-lav, og kog i 3-4 minutter under jævnlig omrøring.
2. Fjern gryden fra varmen og tilsæt den resterende chokolade, smør og vanilje. Rør i gryden indtil sovsen er glat. Lad den afkøle i 20 til 30 minutter, før den bruges. Kan opbevares i syltetøjsglas i køleskabet i op til 2 uger. Sovsen varmes op i 30 sekunder til 1 minut, indtil den kan hældes men stadig tyk.


Dulce de Leche


·         1 dåse kondenseret mælk 

1. Forvarm ovnen til 225°C og bring en stor kedel med vand i kog.
2. Hæld den kondenseret mælk i et lille, lavt fad. Læg et stykke aluminiumsfolie over, stram til, og placer fadet i en stor bradepande. Sæt bradepanden på nederste rille i  ovnen og hæld det kogende vand ned i bradepanden, indtil vandet når halvvejs op på siden af fadet.
3. Bag midt i ovnen i 2 timer.
4. Tag forsigtigt bradepanden ud af ovnen og lad den køle af til stuetemperatur, før du fjerner aluminiumsfolien. Når dulce de lechen er afkølet, piskes den indtil den er glat. Kan opbevares i et syltetøjsglas i køleskabet i op til 3 uger.


Panqueques / Argentinske Pandekager


·         170g hvedemel

·         2 spsk sukker

·         1 tsk salt

·         4 æg

·         2 æggeblommer

·         340ml mælk

·         120ml vand

·         Smør til panden

1. Sigt mel, sukker og salt ned i en skål. Tilsæt æg og æggeblommer og pisk massen med en håndmikser.
2. I en anden skål blandes mælk og vand og hældes langsomt ned i massen. Pisk godt.
3. Varm en lille pande op ved middel-høj varme og sæt et lille stykke smør på panden og lad det smelte. Hæld en skefuld pandekagedej på panden, mens panden tiltes for at dække hele pandens overflade. Når kanten er brun, vendes pandekagen og bages i 5-10 sekunder. Gentag med den resterende dej. Serveres rullet med dulce de leche indeni, og chokoladesovs hældt op over.

Recipe Christmas Pancakes

Spiced White Chocolate Christmas Pancakes

Danish version below.

Christmas Pancakes


  • 3 large eggs
  • 115g wheat flour
  • 3 tsp sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 tsp cardamom
  • 1/2 tsp ground ginger
  • 1/2 tsp ground white pepper
  • 140ml milk
  • Pinch of salt
  • 60g white chocolate chips
  • Butter for the pan


1. Separate the eggs, putting the whites into one bowl and the yolks into another.

2. Add the flour, sugar, baking powder, cinnamon, cardamom, ginger, white pepper and milk to the yolks and mix to a smooth thick batter.

3. Whisk the whites with the salt until they form stiff peaks. Fold into the batter.

4. Heat a non-stick pan with a little butter on to medium heat. Pour some of your batter into the pan, followed by approximately 10 white chocolate chips, and fry for a couple of minutes until it starts to look golden and firm. Loosen the pancake with a spatula and flip the pancake over. Continue frying until the bottom side is golden. Repeat with the remaining batter. Serve immediately with cherry Kirsch sauce.

Cherry Kirsch Sauce


  • 650g frozen pitted cherries
  • 70g granulated sugar
  • 80ml water
  • 2 tsp cornstarch
  • 2 tbsp Kirsch or brandy
  • 1/2 tsp vanilla extract or vanilla sugar
  • Pinch of salt


1. Stir together cherries, sugar, cold water, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring often, 12 to 15 minutes or until thickened.

2. Remove from heat, and stir in Kirsch, vanilla, and salt. Cool completely (about 1 hour).

Krydrede Julepandekager med Hvid Chokolade


  • 3 store æg
  • 115g hvedemel
  • 3 tsk sukker
  • 1 1/2 tsk bagepulver
  • 1 1/2 tsk kanel
  • 1 tsk kardemomme
  • 1/2 tsk stødt ingefær
  • 1/2 tsk stødt hvid peber
  • 140ml mælk
  • Knivspids salt
  • 60g små hvide chokoladeknapper
  • Smør til panden


1. Del æggene, og hæld æggehviderne i en skål og æggeblommerne i en anden skål.

2. Hæld mel, sukker, bagepulver, kanel, kardemomme, ingefær, hvid peber og mælk i skålen med blommerne og pisk indtil dejen er tyk og ensartet.

3. Pisk æggehviderne let stive med saltet og fold æggehviderne i dejen.

4. Varm en slip-let pande op med lidt smør på over middel varme. Hæld lidt af dejen på panden, efterfulgt af ca. 10 chokoladeknapper, og bag i et par minutter indtil den ser gylden og fast ud. Vend pandekagen og bag indtil undersiden er gylden i farven. Gentag med den resterende dej. Server med det samme med kirsebær Kirsch sovs.

Kirsebær Kirsch Sovs

  • 650g frosne, udstenede kirsebær
  • 70g sukker
  • 80ml vand
  • 2 tsk Maizena
  • 2 spsk Kirsch
  • 1/2 tsk vaniljeekstrakt eller vaniljesukker
  • Knivspids salt


1. Kirsebær, sukker, vand og Maizena bringes i kog i en mellemstor gryde ved middel-lavt blus. Rør ofte, og lad sovsen simre i 12 til 15 minutter, eller indtil den er tyk.

2. Tag gryden af blusset og tilsæt Kirsch, vanilje og salt. Køl sovsen helt ned (ca. 1 time)