Finnish Buttermilk Crepes

This weekend it was my roommate's birthday so we decided to have a nice brunch after a night out. I made everyone an old family favourite, Finnish buttermilk crepes. I recall Sunday mornings at my house growing up, always the sound of my dads favourite classic rock blasting through the speakers and the smell of butter frying in the kitchen. Feeling nostalgic, I decided to bring this tradition to my new house. This recipe is simple (no extravagant, rare ingredients or methods), delicious, and definitely impressive. It can also be versatile, served with the traditional butter and maple syrup or you can throw some fruit and whipped cream on there for extra flavour!

Finnish Buttermilk Crepes

1 teaspoon vanilla

1/2 teaspoon salt

2 eggs, beaten

4 tablespoons sugar

2 tablespoons melted butter

2 cups milk

1 cup (aprox.) flour

Directions:

1. Combine and whisk the vanilla, salt, eggs, sugar and melted butter, then add the milk and flour and beat until smooth (but not too much)

2. Let the batter rest for at least 10 minutes (longer is better - or sit in fridge overnight).

3. Heat pan (cast iron if you have it) to medium hot (butter should smoke after about 5 seconds)

4. Test the batter in the pan first, if it is not thick enough, slowly whisk some more flour in until it is at the desired thickness

4. Place a little butter in pan, pour in a thin layer of the batter just so it covers the bottom.

5. Once it is golden brown on one side, flip and cook the other - this shouldn't take long so keep an eye on it.

Set on the table with your favourite pancake dressings - such as butter, maple syrup, fruit, nutella, whipped cream and/or icing sugar 

and, of course, enjoy!