Learned to make these as a child from my German grandmother. I use less eggs. You need to quickly spoon the batter into the pan. If you pour it you get an entirely different texture. I use a 12 inch frying pan. If they are made correctly the edges will curl up and expand when turned over. We traditionally had them spread with butter and apricot preserves then rolled up. I prefer boysenberry.

Local restaurant - serves this with fresh fruit inside (or some blueberry/apple/cherry pie filling) then folds over, sprinkles with powdered sugar syrup. Fantastic for special occasions or holidays!

These are perfect! Everyone is scrutinizing the recipe too much and Americans are used to a totally different type of pancake... Even though some may make it different, I made these and they are perfect. Thank you for posting the recipe!

Great recipe! My German grandmother used to make these and my dad experimented over the years to try to duplicate her recipe - in our family they are called "flappers" and served with applesauce or canned fruit. This one seems to come pretty close to what I remember, thanks!

I have had these, my girlfriend made this for me but she used cream for the milk and it was awesome. Her whole family is German and there is a lot of things she would make for me. When I would come over she sure loved to cook but I loved these and she put whipped cream and strawberries in mine.

Its definitely a German recipe. My dad used to make these for me all the time when I was a kid, except I don't think he used 6 eggs, and he used a little bit of salt as well, but the rest of the recipe sounds exactly the same. When we would go to Germany my oma would make these too.

My grandmother grew up in Germany & used to make these for my sisters & I when she visited but never had nor gave any recipe to anyone. Thank u soo much for this recipe it taste just like her's. We have them with sugar.

In our Danish family these were made with 2 eggs, 1 cup of milk and flour to make a thin batter then fried in a very hot cast iron skillet in Crisco, then rolled with butter and sugar.

I just made this today at my work I work in an Assisted Living Home. It is German my grandmother used to make these along with German Chocolate Cake and German Potato Salad. At work we put raspberries and blueberries over top square cut pieces along with powdered sugar and syrup, the residents loved them.

my family is german, when i saw this i thought i would give it a try. way too much sugar and not enough milk and flour...i think they taste ok but def not the same as what we normally call german pancakes..

This recipe sounds good but as a German native I have never heard of a pancake recipe that uses 6 eggs - that seems a lot to me! In addition, the batter should rest for 1-2 hours at room temperature to make for better pancakes (so I've been told by an experienced "Hausfrau" from Mannheim). Another German lady told me that she separates the eggs (I think she uses 2-3 eggs) and beats the egg whites, which she later folds into the batter. They typically use vanilla sugar (sold in small envelopes) rather than vanilla extract but the latter will do if you don't have the vanilla sugar available. However, adding vanilla is purely optional and it's no big deal if it's missing from the recipe. By the way, crepes are much thinner; whereas, the German pancake is just a little bit thicker and has a smaller diameter. The French crepes and German pancakes are similar but not identical - I think their recipes differ.

After checking several German Cook books I find only 4 eggs used. My mother used this recipe for a main dish by adding a little salt. After all Pfannkuchen we added sauteed mushroom in a light white sauce and rolled them up. Salad was served on the side. For desert we filled a Pfannkuchen with jam or poached fruit and covered this with some powdered sugar. Any leftover batter received some more salt, pepper and some powdered beef broth. After cooling the Pfannkuchen were thinly slices and added to soups. YUM

OMG. My dad used to make these when I was a child! My German family called them "irerkuchen" (I don't speak German). I've been looking for this recipe for years. My siblings don't really remember them but they taste just like dad's on Saturday mornings.

We make these less the sugar but topped with lemon juice and powdered sugar. Love 'em and wonder if that choice of topping is Getman and perhaps regional.

Nice Recipe! variations of this are consumed throughout Europe. I am not sure this is same as crepes (although the ingredients are almost the same). I think crepes are supposed to be very thin.

This isn't German. Its European in nature. But truely french. A lot of our foods around the world come from someplace we grew up but it really comes from France. Its also known as Crepes. But people have addapted the recipe many times over. My mom makes this also. Its the exact same recipe. But its known as crepes here in America.

These are also called Pfannkuchen in southern Germany... and yes they are very German! A very similar recipe (minus the sugar - but filled with preserves or cinnamon, sugar & raisins) has been passed down through our very German family for at least 7 generations. And yes, if you look at a map the borders of France and Germany do touch... so of course some of the foods will be similar with regional twists...but these are not considered to be crepes!

Hi Tachi they are German so ya and they are great.

These are not crepes, although the recipe is similar. Crepes are much thinner, there are fewer eggs and typical crepe recipes call for some water in the mix.

These are definitely the German version of the crepe...much heartier and robust than a crepe.

The only thing I add to this basic recipe is a little bit of vanilla extract.