Flenjes (Thin Filled Pancakes)

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“This recipe was posted in answer to a request for Dutch (Netherlands) recipes. The recipe comes from the book: "Cooking into Europe - Choice Common Market Dishes" (1973). This recipe was copied word for word from the book. These pancakes are often eaten just with brown sugar or maple syrup. Prep, cooking times** and servings were not given for this recipe, they are my estimates. ** Cooking time is approx for cooking all the batter!”
1 Batch

Ingredients Nutrition

  • Batter
  • 4 ounces plain flour
  • 1 pinch salt
  • 1 egg
  • 12 pint milk
  • Optional filling
  • strawberry jam
  • 14 pint whipped cream
  • Garnish
  • grated chocolate
  • halved glace cherries


  1. Sieve the flour and salt into a basin, and make a well in the center.
  2. Beat the egg slightly and mix with the milk.
  3. Pour the egg-milk mixture into the flour gradually, and beat to make a smooth batter.
  4. Grease a 5-inch frying pan with a little butter.
  5. Heat the pan until the fat shows a faint blue haze.
  6. Pour in enough batter to cover the bottom of the pan.
  7. Allow the pancake to brown on the underside; turn over with a spatula and brown the second side slightly.
  8. Remove to greaseproof paper.
  9. Make the rest of the pancakes the same way.
  10. When the pancakes are cold you can spread all except one with strawberry jam and whipped cream.
  11. Keep enough whipped cream to decorate the top one.
  12. Pile the pancakes one on top of another to form a"layer cake" with the plain pancake on top.
  13. Sprinkle with grated chocolate and decorate with halved glacé cherries and whipped cream.

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