Prep 10 mins
Cook 10 mins
My mother-in-law is from Finland. She makes these little crepes for the grandchildren as a treat. They are great when served with sugar, jam or preserves. My husband and I make them with buttermilk, but my MIL uses regular milk. Your choice, depending on the flavor you like the most.
- 2 eggs
- 1 teaspoon sugar
- 3⁄4 teaspoon salt
- 1 cup white flour
- 1 cup milk (we use buttermilk in our recipe)
- 2 tablespoons butter, melted
- butter, used for frying (extra)
- Use a bowl large enough to hold all ingredients.
- Beat eggs, sugar and salt together.
- Add flour, milk (1% or 2% can also be used) and melted butter.
- Beat with whisk or hand mixer until not lumpy.
- Adjust the mixture by adding additional milk to thin it. Thinner mixture works better.
- You can make the mixture ahead of time and refrigerate; however you will need to add additional milk to thin it for frying.
- Heat a non-stick pan at medium-low, add butter to coat the surface; use only enough to coat the pan. (We use a cast-iron mini-round indented pan for ours that acutally came from Sweden - thanks for reminding me to add this!).
- While lifting the pan by the handle with one hand, pour some of the mixture onto the frying pan.
- Tilt the pan so that the mix coats the surface of the frying pan; return to heat.
- Cook until the crepe starts to brown; cook the other side until brown circles start to form.
- Move the crepe around the pan to keep the pan greased and remove the crepe.
- You can put sugar, jams or preserves onto the crepe and roll up to eat, or just dip and eat off of the plate. Serve with strawberry jam and whipped cream for the traditional Finnish dish.
- They don't stay hot for long, so eat up while you can or there won't be any left for you!
Being Finnish myself, I have grown up on alot of the rich foods Finn's tend to dine on. Although there are many recipes with names that hardly anyone can pronounce correctly, this is quite possibly my most favorite 'quick&easy', savory, and totally family friendly meal! A few things I add into my family recipe is: One (1) additional egg, 1/2 tbsp. of vanilla extract, buttermilk (which is used in CookWannaBe's recipe as well) and I am a bit picky on the flour I use but I belive the best all purpose unbleached flour for baking and making the Lattyja recipe would have to be King Aurthur Flour. By far the best mixable, and excellent quality baking flour. So, happy to see others enjoying this great recipe!! HAPPY COOKING!
Always use cast iron pan if possible.