German Eierkuchen (Thin Pancake Omelet with Charred Lemon)

About This Recipe

Eierkuchen -- literally 'egg cake' -- is a German thin pancake somewhere between a French crepe and an omelet, made with a simple batter of eggs, flour, and milk, cooked in a hot buttered pan until lacy and golden, then typically rolled or folded and served with a sweet or savory topping. This version leans savory-bright, finished with lemon halves charred in the same hot pan for a smoky citrus contrast. The technique that separates a good Eierkuchen from a rubbery mess is pan heat and swirl: the batter needs to be thin enough to spread quickly when poured, and the pan needs to be properly hot and buttered before each pancake goes in, so the edges crisp immediately rather than sitting and turning tough. Charring the lemon halves cut-side down in the same pan afterward, using the residual butter, adds a smoky sweetness that plain lemon squeezed on top doesn't give. Eierkuchen is a common German breakfast and light dinner dish, versatile enough to go sweet with jam and sugar or savory with cheese and herbs -- this citrus-charred version sits comfortably in between.

Ingredients

Serves 2

• 4eggs
• 1 cupall-purpose flour
• 1.25 cupsmilk
• 0.25 tspsalt
• 3 tbspbutter(divided)
• 2lemons(halved)
• 1 tbspsugar
• 1 tbspchopped chives(for garnish)

Instructions

1. 1

   Make the batter

   Whisk eggs, flour, milk, and salt together until smooth with no lumps. Let rest 10 minutes.

2. 2

   Heat the pan

   Heat a nonstick pan over medium heat and melt a small amount of butter until foaming.

3. 3

   Cook the pancake

   Pour in a ladle of batter, swirling immediately to coat the pan thinly. Cook 2 minutes until the edges lift and the bottom is golden, then flip and cook 1 more minute.

4. 4

   Repeat

   Repeat with remaining batter, adding a little butter to the pan between each pancake, stacking finished ones on a plate.

5. 5

   Char the lemons

   Sprinkle lemon halves with sugar, then char cut-side down in the same hot buttered pan for 2-3 minutes until deeply caramelized.

6. 6

   Serve

   Fold or roll the pancakes, squeeze the charred lemon over the top, and garnish with chives.

Variations

• •

  Serve sweet with a dusting of powdered sugar and jam instead of charred lemon.

• •

  Add shredded cheese and herbs to the batter for a savory version served for dinner.

• •

  Stack several Eierkuchen with layers of jam between them for a celebratory torte-style presentation.

Storage

Best eaten fresh and warm. Cooled pancakes can be stacked with parchment between layers and refrigerated for up to 2 days; reheat briefly in a dry pan.

Frequently Asked Questions