Lattyja Finnish Crepespancakes Recipes

Steps:

• Use a bowl large enough to hold all ingredients.
• Beat eggs, sugar and salt together.
• Add flour, milk (1% or 2% can also be used) and melted butter.
• Beat with whisk or hand mixer until not lumpy.
• Adjust the mixture by adding additional milk to thin it. Thinner mixture works better.
• You can make the mixture ahead of time and refrigerate; however you will need to add additional milk to thin it for frying.
• Heat a non-stick pan at medium-low, add butter to coat the surface; use only enough to coat the pan. (We use a cast-iron mini-round indented pan for ours that acutally came from Sweden - thanks for reminding me to add this!).
• While lifting the pan by the handle with one hand, pour some of the mixture onto the frying pan.
• Tilt the pan so that the mix coats the surface of the frying pan; return to heat.
• Cook until the crepe starts to brown; cook the other side until brown circles start to form.
• Move the crepe around the pan to keep the pan greased and remove the crepe.
• You can put sugar, jams or preserves onto the crepe and roll up to eat, or just dip and eat off of the plate. Serve with strawberry jam and whipped cream for the traditional Finnish dish.
• They don't stay hot for long, so eat up while you can or there won't be any left for you!

Steps:

• Pour milk into a microwave-safe bowl. Heat in the microwave until slightly warm, 20 to 30 seconds. Whisk in butter. Whisk in eggs. Add flour, baking powder, vanilla extract, and salt; blend briefly with an immersion blender to make a smooth batter.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bottom is golden brown, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Steps:

• Place lentils and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
• In a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands, as the mixture will be very thick. Let stand for 30 minutes, or refrigerate overnight.
• Heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat while flattening into patties. Fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.

Steps:

• Sift flours (you don't have to but it makes them a bit lighter) into a bowl or wide jug.
• Add lightly beaten eggs and half the milk-water.
• Whisk with an electric whisk (or with beaters) until mixed, add the remaining milk-water.
• Whisk some more, for about 1 minute.
• Add oil and salt, whisk for 1 more minute until smooth and frothy.
• Refrigerate for 1/2 hour.
• Take out of the fridge and lightly whisk again, check consistency- it may need a little extra liquid at this stage but you probably wont be able to tell until you start making them.
• Spray a nonstick pan with oil and heat it up (not too hot!).
• Lift the pan off the heat. Ladle or pour a small amount of omlette mix into the pan. Rotate the pan so the omlette mix covers the bottom of the pan thinly and is even.
• Put the pan back on the heat and cook the underside until it is browned.
• Flip.
• Cook until ready.
• Remove the omlette from the pan and put on a plate, cover with another plate to keep them warm. Whilst you are making the others you can keep them like this in a warm oven. Don't worry if they look a little stiff, once they are stored like this (with the plate on top), the steam will soften them so that they roll nicely when you fill them.

Steps:

• Whisk together the eggs, milk, sugar, and vanilla until creamy. Stir in grated lemon zest.
• Sift together flour, salt, and baking powder and stir into egg mixture. Allow batter to rest for 30 minutes.
• Preheat oven to 450º. When pancake batter has rested, place butter in a 12" (or close to) oven-proof frying pan. Place pan in oven and allow butter to melt without browning. Once your butter has melted, remove pan from oven and use pastry brush to coat surface and side of pan evenly with the melted butter.
• Pour pancake batter into the hot, buttered pan and return to oven. Bake for 15 minutes, or until puffed and golden.
• Serve with whipped cream and fresh fruit, fruit compote, or lightly sautéed apples.

Steps:

• Batter: Sift the flour into a large bowl.
• Add the egg and the egg yolks from the separated eggs.
• Add the milk, water, oil and nutmeg and mix thoroughly.
• Whisk the egg whites together with the salt until stiff, and fold into the batter.
• Filling: Cream the butter with the egg yolk and mix together with the cheese.
• Add the sugar and vanilla sugar.
• Mix well.
• If the mixture is too stiff, add a little bit of milk.
• Putting It Together: Melt some of the butter over medium heat in a small frying pan.
• When it's hot, pour in about 2tbs of batter and cook on both sides until lightly browned.
• Remove from pan and keep warm in the oven at low heat.
• Repeat until all of the batter is used.
• Put a tablespoonful of filling on each pancake, fold over and serve hot.

Steps:

• In a large pot over medium high heat, brown the meat on all sides in the butter or margarine.
• Add 4 cups of the water and bring to a boil.
• Add the onion, salt and ground black pepper. Reduce heat to low and simmer for one hour.
• Add the carrots, celery and potatoes and simmer for another 1 1/2 hours.
• Then combine the flour and remaining 1/2 cup water in a separate small bowl, forming a thin paste. Add this to the soup, stirring well and simmer for 15 more minutes.