Much like crepes, Pannekoeken (Dutch pancakes) can go either sweet or savory. Slightly thicker than crêpes these popular street snacks can handle hearty fillings like gouda, ham, apples – or all three!

Serves 4-6

Prep Time: 10 minutes

Cook Time: 15 minutes

Combine the flour, salt and sugar in a large bowl. Whisk in the eggs and milk until smooth. The batter should be slightly runny – if it’s too thick, add a little more milk.

Heat a nonstick omelet pan and coat with butter. Scoop a ladle of batter (about 1/4 cup) into the skillet and move the pan so the batter coasts the bottom in a thin, even layer. When air bubbles begin to form carefully slide a rubber spatula under the pancake and flip. Cook for about 20 seconds on the other side. Remove to a plate, and repeat with remaining batter.