Finnish Buttermilk Crepes (Lättyjä)

In Finland these are a dessert or supper dish, but they are fine for breakfast too. Serve them with blueberry soup, blueberries, or lingonberry preserves.

Makes about 20.

2 eggs
1 teaspoon sugar
¾ teaspoon salt
1 cup buttermilk
2 tablespoons melted butter
1 cup white flour
butter for frying

Beat the eggs and sugar together, add the salt, buttermilk, melted butter, and flour. Let stand for at least 1 hour before baking pancakes. Heat a pancake pan (a Scandinavian pancake pan is best for these) and butter it well. Make small pancakes, using no more than 2 tablespoons of the mixture at a time. Cook on both sides until golden. Serve hot.

Source: The Finnish Cookbook by Beatrice A. Ojakangas

Tags: finnish crepes pancakes buttermilk

Submitted by samuel on 24th Sep 2009 05:57