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!

Brunch

After a long unforgettably forgotten night, my roommates and I woke up ready for a big hearty brunch to get ourselves up and start the day. Instead of going out for brunch, which is one of our favourite things to do after a night out, I attempted something new. Usually we will have either a plate of bacon and eggs or a breakfast sandwhich but I decided to do something inbetween. It is similar to Eggs Benedict - I would even go so far as to say better - and most importantly, simpler. The nice thing about this recipe is that it is your whole breakfast platter but presented in a pretty, tall stack.

The Leaning Tower of Brunch

1 English muffin (toasted)
2 Eggs
1 tomato
4 Slices of bacon
1/4 cup of Extra old cheddar, grated

Start by putting the English muffin in the toaster and throwing some bacon in the frying pan.Once the bacon is partly done bring a pot of water to boil. When the bacon is done set it aside and start the eggs. Lightly poach the eggs (if you don't know how - start by cracking the egg into a small bowl, make sure the water is simmering, not boiling too vigorously, make a little whirlpool and then drop the egg in, let it boil for a couple minutes then scoop it out and put it in a small bowl). Now take the pan you cooked the bacon in and dump the majority of the bacon grease leaving behind a light layer. Put the pan on med-high heat and cut the top off the tomato and put it on the pan, face down. Let it sear until it is brown then take it off. Cut it into a nice big thick slice then repeat. Now that everything is ready you can stack it! take the english muffin, put a sprinkle of cheese, then the bacon, the tomato, the egg and then top it off with some more cheese and voila! An awesome, elegant, delicious breakfast!

Hope you like it,
Try it out and let me know what you think!