It’s pretty much impossible not to have positive memories associated with crepes. Whether you’re strolling down a Parisian cobblestone street with a banana and Nutella crepe from a street vendor (or one from this great/creepy clown themed creperie.. trust me, it’s not a place for the anybody with coulrophobia) or just enjoying a stack at home on a lazy Sunday mornings with family, crepes just seem to make everything better… and a little fancier as well.
My grandmother used to make crepes every single time we’d visit. Since there were four of us kids, those crepes would get gobbled just as soon as they came off the pan. And regardless of the season, she’d make hot chocolate for us to drink. It wasn’t Paris, but it was still pretty darn special.
I’ve made, and posted, crepes before on Girl Cooks World, but this recipe appealed for a couple reasons. Partially because buttermilk is such an important part of Finnish cuisine (they drink it straight!) and partially because I still had the majority of a quart of buttermilk in the fridge. And can you ever have too many crepe options? I think not. In a nod to another popular Finnish ingredient, these are filled with fresh blueberries. A light dusting of powdered sugar or a dollop of whipped cream is the perfect finishing touch.
Lättyjä- Finnish Gluten-Free Buttermilk Crepes
Yield: 4 servings
* 2 eggs
* 1 teaspoon sugar
* 3/4 teaspoon salt
* 1 cup buttermilk
* 2 Tablespoons melted butter
* 1/2 cup superfine rice flour
* 1/4 cup potato starch
* 1/4 cup tapioca starch
* butter for frying
* blueberries, for filling
* whipped cream or powdered sugar, for topping (optional)
In a large bowl, beat the eggs and sugar together. Add the salt, buttermilk and melted butter and whisk together. Add the rice flour, potato starch and tapioca starch and whisk together until smooth.
Heat a pat of butter in a frying pan over medium high heat. Add about 1/4 cup of batter and swirl the pan to distribute the batter evenly. Cook until golden. Flip and cook other side until golden. Repeat with the remaining batter, adding additional butter when necessary.
Fill with blueberries and top with powdered sugar or whipped cream, if using.
Adapted from The Finnish Cookbook