Latvian Crepes

½ cupflour125 ml
¼ teaspoonsalt1 ml
½ cupmilk125 ml
3 tablespoonsoil45 ml

Always prepare this batter ahead of time and let it sit for at least one hour. It may even be left in the refrigerator overnight.

Beat eggs well, in large bowl. When completely mixed, add flour and salt. Stir until all lumps are gone. Pour milk into a separate bowl, or large mixing cup, and add oil. Mix with fork until oil is no longer floating on top. Add little by little to flour & egg mixture. Let this sit at least 1 hour.

(Don't use a huge frying pan. Each crepe will take up the whole bottom of the pan. If the crepes are too large, they will break more easily, and be hard to handle. Stack finished crepes on a plate, and keep warm in the oven, until ready to serve.)

Heat frying pan to medium, or medium-high heat. Unless you are using a non-stick frying pan, put a tiny pat of butter and a few drops of oil into the pan before you pour in the batter for each new crepe. Use about half a ladleful of batter for each crepe. Pour batter onto pan. Immediately lift pan from stove and tilt pan until the batter has covered all of the bottom of the pan.

Cook on medium (or medium-high) heat until crepe lifts easily with spatula (egg-turner in some dialects!). Flip over and cook other side. When cooked, each side should have brown spots on it.

Instead of syrup, spread sour cream and/or jam on your Latvian crepe. Then fold it twice, or roll it up, and enjoy!

Serves 2. (Yes, to serve 6 people, you really do need 9 eggs!) This is the Latvian version of "Swedish Pancakes".

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This page created and maintained by
A. Steinbergs

Last revised September 18, 2008