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Alison's Finnish Crepes

Alison's Finnish Crepes

Ingredients

1 cup milk or milk alternative

1 cup flour

1 large egg

Butter for the pan

Fresh fruit and / or maple syrup (or any creative toppings you like for breakfast, chocolate ganache? I say yes!)

Directions

  1. Pour milk into a 2-cup liquid measuring cup. Crack egg into milk and whisk lightly. Pour milk and egg into flour and whisk together.
  2. Heat a carbon steel, well-seasoned cast iron, or non-stick crepe pan over medium heat, A crepe pan is not critical at all - any medium to large skillet will do just fine.
  3. Add a teaspoon or so of butter to the heated pan- butter should melt on contact and sizzle.
  4. Take a ladle and scoop 3/4 of ladle into the centre of pan. Take pan off heat and tilt and twist until batter stretches across bottom of pan into a larger circle. Return pan to heat as soon as it stops flowing.
  5. When surface of the crepe is almost completely dry, use a spatula to flip it over. The second side will cook quickly - in less than a minute. Little patches of crispiness are normal, and some say, add to the taste. :) Serve immediately!

Alison’s Notes: 

When preparing these crepes for her family, Alison makes sure she has her plates and toppings ready as the crepes cook quickly. She likes to add maple syrup to the open crepe on the plate, spread it to the edges and roll the crepe up with fork or fingers, slice and enjoy.

The butter is not mandatory. Feel free to omit it as long as your pan has great non-stick properties. But butter makes it taste really yummy!

CRÊPES FINLANDAISES D'ALISON
Ingrédients
1 tasse de lait ou de substitut de lait
1 tasse de farine
1 gros œuf
Beurre pour la poêle
Fruits frais et / ou sirop d'érable (ou toute garniture créative que vous aimez pour le petit-déjeuner, ganache au chocolat ? Je dis oui !)
Préparation 
  1. Versez le lait dans une tasse à mesurer liquide de 2 tasses. Cassez l'œuf dans le lait et fouettez légèrement. Versez le lait et l'œuf dans la farine et mélangez.
  2. Chauffez une poêle à crêpes en acier au carbone, en fonte bien assaisonnée ou antiadhésive à feu moyen. Une poêle à crêpes n'est pas du tout indispensable - n'importe quelle poêle de taille moyenne à grande fera très bien l'affaire.
  3. Ajoutez une cuillère à café de beurre dans la poêle chauffée - le beurre devra fondre au contact et grésiller.
  4. Prenez une louche et versez-en les 3/4 au centre de la poêle. Retirez la poêle du feu et inclinez-la et tournez-la jusqu'à ce que la pâte s'étende sur le fond de la poêle en formant un cercle plus grand. Replacez la poêle sur le feu dès qu'elle cesse de couler.
  5. Lorsque la surface de la crêpe est presque complètement sèche, utilisez une spatule pour la retourner. Le deuxième côté cuira rapidement - en moins d'une minute. De petits morceaux croustillants sont normaux et certains disent qu'ils ajoutent à la saveur. :) Servez immédiatement !

Notes d'Alison :
Lorsqu'elle prépare ces crêpes pour sa famille, Alison s'assure d'avoir ses assiettes et ses garnitures prêtes car les crêpes cuisent rapidement. Elle aime ajouter du sirop d'érable sur la crêpe ouverte sur l'assiette, l'étaler sur les bords et rouler la crêpe avec une fourchette ou les doigts, puis la trancher.
Le beurre n'est pas obligatoire. N'hésitez pas à le supprimer tant que votre poêle a de bonnes propriétés antiadhésives. Mais le beurre rend les crêpes vraiment délicieuses !

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