Every time I think
of making crêpes I can't help being transported back to my
childhood. As a child I spent most of the weekends and school
holidays at my grandparents' farm. My grandmother would quite often
make crêpes (“Lätyt” as we would call them) and us kids didn't
mind at all eating them all in one go. Sometimes we would help
grandmother frying them and it was such fun. The sizzling of the
melting butter, the smells, the exciting process of the turning –
all so exciting! My granddad sometimes turned them by throwing them
in the air and would get some chuckles and admiration.
These memories
came back to me again today when I decided to make crêpes for lunch.
I happened to have some new local strawberries, so wanted to have
those with the crêpes. In the childhood we would quite often pair
the crêpes with strawberries as well, or just eat them with some
extra butter melted on the top – divine!
Unfortunately my
version will never quite live up to my grandmother's one, she was a
great cook. But anyway, this is my easy recipe that makes about six
large (full pan) crêpes. Double the recipe if you have more mouths
to feed.
2 eggs
4 dl milk
2 dl wheat flour
1 tsp sugar
½ tsp salt
Butter for frying
Strawberries or other summer berries
for serving
Whisk all the crêpe ingredients
together into a smooth batter. It's easier to avoid flour lumps if
you add the flour slowly to the milk and eggs and keep whisking
throughout.
Heat little bit butter in a frying pan.
Add new butter to the pan for each crêpe.
Pour a ladle of batter into the pan.
You can make large ones that fill the whole pan, but of course also
smaller ones.
Fry the crêpes on both sides until
golden brown. Turn them around carefully.
Serve straight from the pan with fresh
strawberries on the top.
Enjoy the tasty dish!
Your VegHog
