How to Make Finnish Crepes

I’ve always loved pancakes. Especially the Finnish crepes, or Lattyja, that my mother made when I was young.

We had these often, and I still love to make them today.

I think probably every nationality has their own version of crepes. They’re sooo easy to make and really delicious.  This is the Finnish version that I grew up with.

 

How to Make Finnish Crepes


Ingredients:

1 cup flour
2 cups milk (or buttermilk if you prefer)
1 egg
1 tbsp sugar
dash of salt

 

How to Make Finnish Crepes

Whisk all the ingredients together in a bowl. Once mixed, let sit for about an hour. I usually put a clean tea towel over the bowl and put it in the fridge.

If it sits for longer than an hour you may have to add a little more milk to thin the batter. You don’t want it to be too thick.

 

 

How to Make Finnish Crepes

Heat a non-stick pan to medium-low. You can spray the pan with a non-stick spray or coat with butter, depending on what you have on hand. You should re-coat for each crepe.

I use a soup ladle to pour the batter into the pan in a thin layer. Once the batter is in the pan you should swirl it around a bit to fill the bottom of the pan. The amount of batter you use depends on the size of the pan.

My pan bottom is about 8″ across, but you can make the crepes any size you like.

When I see that the crepe is starting to set I’ll loosen the edges with a spatula, and then swirl the pan a bit to see if the crepe will move.

 

How to Make Finnish Crepes

Once the crepe slides around in the pan it’s ready to flip with the spatula. The timing for this depends on how thick the crepe batter is. Every crepe is different.

Once flipped, the crepe should only need about 30 seconds on that side. Then slide it on to a plate.

How to make Finnish crepes filled with jams

Now you can fill the crepe with whatever you like. I usually use raspberry or strawberry jam.

 

How to make Finnish crepes with strawberries

Then I roll up the crepes and decorate with a little sugar on top. You could sprinkle with icing sugar, drizzle with chocolate, add a dollop of whipped cream… or whatever you like. Just go for it!

I love these crepes so much that I’ll have them for breakfast, lunch, or dinner.

From this recipe I get seven or eight 8″ crepes, depending on how thick I make them. Leftovers are easily stored in an airtight container in the fridge, and can be easily reheated in the microwave.

They can also be frozen, but I’ve never done that because we usually eat them all within a day or two.

They never last very long in this house. lol.

Thanks so much for reading, and until next time…

keep on keepin’ on!

XOX

 

 Please pin and share.How to Make Finnish Crepes

I sometimes share my projects and posts at these fabulous parties.

 

Similar Posts

Leave a Reply

Your email address will not be published.

20 Comments

  1. wow- I'm reading this before breakfast! Coffee and a granola bar just won't cut it now 🙂

  2. All of you are posting on these absolutely delicious recipes when I am on a strict diet for the next few months. I love crepes! These look and sound great. Oh, weel, time for my applesauce!

  3. Yes please! Pinning! I love crepes but have never made them before! Great share at that the Inspiration cafe Party…thank you, Tuula! 🙂

  4. Oh wow! My kids are learning French so I might just have to keep this recipe and make them one day…even though they're Finnish and not French. shhhh. don't tell them that.

  5. It looks yummy! We love crepes in our home too. Hoping over from Make it Monday! New follower via GF.

  6. This is one of my favs. My mom used to make them on Friday night during lent (Catholic). Topped with raspberry jam and a little powdered sugar, swoon!! – Pinning

  7. I chose the wrong time to diet! My mom use to make crepes for us when we were little as a special treat. Thank you for sharing on Fluster’s Creative Muster Party!

    Robin
    Fluster Buster

  8. Drooling! YUM!!!My hubby makes something similar (we call them cinnamon pancakes) and we mix cinnamon and sugar and sprinkle inside then squeeze lemon juice along the outside once its rolled up. Now I have to try the jam trick ..and the choc…oh cant wait! Thanks for linking up to IC Tuula xx Nat

  9. They look delish Tuula!!!!!
    My stepfather used to make these every weekend – Hungarian but they looked exactly like yours!
    XOX

  10. These are making me hungry. I will make this for tomorrow's breakfast. Thank you for sharing.