Finnish Crepes / Flapjacks

A traditional breakfast pancake from Finland.

Mixing Directions

• Get a bowl large enough to hold all the ingredients.
• In another small bowl, beat the eggs, sugar and salt together with a fork or whisk. Pour the egg mixture into the big bowl.
• Add the flour, milk and butter (microwave the butter just enough to melt it but not too much that it turns into oil).
• Use a hand mixer or regular mixer to mix the batter until there are very few lumps.
• Adjust the mixture by adding additional milk to thin it. If you added too much milk, add more flour. A thin mixture will provide the best results.
• The mix should be thin enough to coat the frying pan easily.
• You can create the mix ahead of time, it will thicken overnight, so additional milk will be needed to thin it for cooking.

Cooking Directions

1. Heat a non-stick pan at medium-low, add butter to coat the surface. Pour off any excess butter.
2. Do not butter the pan again during cooking - the butter in the mix will keep the crepes from sticking.
3. Lift the frying pan from the element, and using a large spoon or laddle, pour some of the mixture onto the frying pan. Tilt the pan so that the mix coats the surface of the frying pan (if it solidfies before coating the surface you need to add more milk and lower the temperature).
4. Cook until the crepe starts to brown (it’s usually ready to flip when you can slide the turner under the crepe without it sticking to the pan), flip and cook the other side until brown circles start to form.
5. Move the crepe around the pan to keep the pan greased and remove the crepe. Repeat from step 3.

Serving Directions

• Serve with maple syrup, the traditional lemon juice and sugar, fruit and whipped cream, or jams etc.
• Put the ingredients on the flat crepe and roll it up.