Crepes with Rabarber-Hindbærsyltetøj {Denmark}

Riley asked for Danish crepes this morning and I had no jam in the house, but I did have two stalks of rhubarb and fresh raspberries. So, I made a quick jam (Rabarber-Hindbærsyltetøj): 1 C chopped rhubarb, 3 C fresh raspberries, 1/2 C water, 1 C organic granulated sugar.

And I received the highest praise ever for my crepes. "Mommy," Riley announced, "these are just like Danya's and Ms. Ulla's." Dylan didn't say anything; he was too busy stuffing his face. Success!

1-1/2 C white whole wheat flour
3 eggs
2 C milk
1/2 t ground cardamom

Add all ingredients to a bowl and mix well until all clumps are gone. Let rest for at least 20 minutes. Heat a large flat-bottom pan and rub the bottom with butter.
Pour the batter in the middle of the pan and quickly make a tilting motion to distribute the batter all over the pan. The goal: have as thin a batter layer as possible.

Cook until the pancake is a bit stiff and flip over, cooking for another minute The pancake should be lightly browned on both sides.

Repeat till all the batter is used; I made 12 pancakes with the amount listed.

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