Official TTI Chef
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.
There are three important things to note in order to produce good-quality crêpes.
First thing is not to use too much flour in the batter, a considerable fault found in most recipes, especially in the "foreign" ones. Using too much flour produces crêpes with an unpleasantly dense and thick consistency and a floury flavour. Secondly, the batter must be left to rest for at least an hour before cooking so that the flour will absorb the liquid and swell, thickening the batter suitably without the use of excess flour. Thirdly, use an excellent crêpe or pancake pan that heats evenly and has a non-stick coating.
500 ml milk
½ tsp salt
200 ml flour
(50 g butter)
Melt 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 which helps to prevent the crêpes from sticking to the pan during frying. However, if you have a truly good non-stick coating in your crêpe pan, the butter may be omitted. Cover the batter and let it stand for at least 1 hour for the flour to absorb the liquid.
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 — pale, bland and slightly soggy.
Continue frying with the rest of the batter.
Serve the crêpes piping hot, fresh from the pan, with sweet or savoury topping — or filling, if frying bigger crêpes.
Finnish crêpes are usually served as a dessert with jam, fresh berries or fruit, ice cream, whipped cream, molasses, etc.
However, someones prefer them just spread with a little butter, let to melt on their surface, and sugar sprinkled on top.
Source: Nordic Recipe Archive