Best Lattyja Finnish Crepespancakes Recipes
LATTYJA (FINNISH CREPES/PANCAKES)
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.
Provided by CookWannaBe
Categories Breakfast
Time 20m
Yield 15-20 small crepes, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- 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!
Nutrition Facts : Calories 324.7, Fat 14.2, SaturatedFat 7.8, Cholesterol 155.7, Sodium 737, Carbohydrate 37.2, Fiber 1.1, Sugar 1.6, Protein 11.2
ARYAN'S CREPES (FRENCH PANCAKES)
Aryan worked for my grandparents when my mother was a teen. This is her crepe recipe as handed down to Mom and then to me. It's a family favorite for weekend breakfast and for dessert. We've even framed the recipe for the kitchen wall!
Provided by Food Fan
Categories Breakfast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt shortening over medium heat in a large non-stick cooking pan or crepe pan.
- While shortening melts, combine and whisk other ingredients. Make sure no lumps remain.
- Add melted shortening and mix well.
- Pour just enough to coat bottom of pan. Thin is good with crepes. Tip the pan to fully coat the pan with a thin layer of batter.
- Flip when the crepe slides easily around the pan and has a golden color.
- Place on plate, add strawberries and roll crepe.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 147.9, Fat 7.3, SaturatedFat 2.6, Cholesterol 111.5, Sodium 345.9, Carbohydrate 14, Fiber 0.4, Sugar 0.2, Protein 6.1
FINNISH PANCAKES
Delicious crepe-like pancakes that are sure to please. You may double or triple the recipe. Serve with warmed maple syrup or a sprinkle of confectioners' sugar and a squeeze of fresh lemon juice.
Provided by MPASTICK
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Pour milk into a microwave-safe bowl. Heat in the microwave until slightly warm, 20 to 30 seconds. Whisk in butter. Whisk in eggs. Add flour, baking powder, vanilla extract, and salt; blend briefly with an immersion blender to make a smooth batter.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bottom is golden brown, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 15.4 g, Cholesterol 113.1 mg, Fat 9.6 g, Fiber 0.4 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 513.9 mg, Sugar 3.2 g
SINGLE CREPE
Sometimes when I get a hankering for something sweet but don't want to make, say, a sheetcake....voila! A single crepe, which you can top/fill with any number of delicious things: syrup, chocolate, fruit, whipped cream, powdered sugar, etc.
Provided by butterscotchgirl
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix ingredients.
- In small pan on low, melt a bit of butter, then pour in batter.
- Flip when edges curl up and crepe is easily movable on pan, then cook for a few more minutes.
OMELETTE (PANCAKES/CREPES)
I know this says Omlette but that is what they are called in Swiss! (pronounced om-le-tteh). They would be thin pancakes or crepes in Oz. We usually fill with sliced fried mushrooms and cheese. I had a really nice one last night with Nutella and crushed nuts! Yield will depend on the size of your pan and how thin you can make them (and how many you want to eat! We usually have 2-3 each)
Provided by Chickee
Categories Breakfast
Time 1h
Yield 10 crepes (approx), 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Sift flours (you don't have to but it makes them a bit lighter) into a bowl or wide jug.
- Add lightly beaten eggs and half the milk-water.
- Whisk with an electric whisk (or with beaters) until mixed, add the remaining milk-water.
- Whisk some more, for about 1 minute.
- Add oil and salt, whisk for 1 more minute until smooth and frothy.
- Refrigerate for 1/2 hour.
- Take out of the fridge and lightly whisk again, check consistency- it may need a little extra liquid at this stage but you probably wont be able to tell until you start making them.
- Spray a nonstick pan with oil and heat it up (not too hot!).
- Lift the pan off the heat. Ladle or pour a small amount of omlette mix into the pan. Rotate the pan so the omlette mix covers the bottom of the pan thinly and is even.
- Put the pan back on the heat and cook the underside until it is browned.
- Flip.
- Cook until ready.
- Remove the omlette from the pan and put on a plate, cover with another plate to keep them warm. Whilst you are making the others you can keep them like this in a warm oven. Don't worry if they look a little stiff, once they are stored like this (with the plate on top), the steam will soften them so that they roll nicely when you fill them.
Nutrition Facts : Calories 455.6, Fat 11.4, SaturatedFat 4.3, Cholesterol 141.1, Sodium 164, Carbohydrate 69.5, Fiber 2.2, Sugar 0.3, Protein 16.8
NALESNIKI (POLISH PANCAKES)
These are really similar to the pancakes/crepes that I had for the first time last week on a studytour in Russia. They can be dessert or breakfast or whatever. There were a lot of options for fillings, mostly it looked like different flavors of jam, but I don't like fruit so I had mine plain there and found this recipe for a cheese filling when I got back home.
Provided by littleturtle
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Batter: Sift the flour into a large bowl.
- Add the egg and the egg yolks from the separated eggs.
- Add the milk, water, oil and nutmeg and mix thoroughly.
- Whisk the egg whites together with the salt until stiff, and fold into the batter.
- Filling: Cream the butter with the egg yolk and mix together with the cheese.
- Add the sugar and vanilla sugar.
- Mix well.
- If the mixture is too stiff, add a little bit of milk.
- Putting It Together: Melt some of the butter over medium heat in a small frying pan.
- When it's hot, pour in about 2tbs of batter and cook on both sides until lightly browned.
- Remove from pan and keep warm in the oven at low heat.
- Repeat until all of the batter is used.
- Put a tablespoonful of filling on each pancake, fold over and serve hot.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love