Lettu (Finnish Crȇpes)
Description
Traditional Finnish crêpes are small — about 8 cm in diameter — and thin. This batter is also suitable for frying bigger thin crêpes, with lacy edges.
Finnish crêpes are usually served as a dessert with jam, fresh berries or fruit, ice cream, whipped cream, molasses etc.
Finnish crêpes are usually served as a dessert with jam, fresh berries or fruit, ice cream, whipped cream, molasses etc.
Ingredients
500 ml milk
2 eggs
½ tsp salt
200 ml flour
50 g butter
2 eggs
½ tsp salt
200 ml flour
50 g butter
Instructions
elt the butter and let it cool. Whisk the eggs and the salt in the milk. Add the flour little at a time, whisking continually. Finally add the melted butter. Cover the batter and let it stand for at least 1 hour.
Heat a pancake pan until very hot. Generously butter the pan and pour the first batch of the crêpe batter in the rounds. Fry until the bubbles on the batter surface begin to set and flip the crêpes over.
Fry the crêpes until they are golden brown, although the first batch, as with any batter, usually turns out bad. Continue frying with the rest of the batter. The butter in the batter helps to prevent the crêpes from sticking to the pan.
Serve the crêpes piping hot with sweet or savoury topping — or filling, if frying bigger crêpes.
Heat a pancake pan until very hot. Generously butter the pan and pour the first batch of the crêpe batter in the rounds. Fry until the bubbles on the batter surface begin to set and flip the crêpes over.
Fry the crêpes until they are golden brown, although the first batch, as with any batter, usually turns out bad. Continue frying with the rest of the batter. The butter in the batter helps to prevent the crêpes from sticking to the pan.
Serve the crêpes piping hot with sweet or savoury topping — or filling, if frying bigger crêpes.
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