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1
Use a bowl large enough to hold all ingredients.
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2
Beat eggs, sugar and salt together.
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3
Add flour, milk (1% or 2% can also be used) and melted butter.
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4
Beat with whisk or hand mixer until not lumpy.
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5
Adjust the mixture by adding additional milk to thin it.
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6
Thinner mixture works better.
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7
You can make the mixture ahead of time and refrigerate; however you will need to add additional milk to thin it for frying.
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8
Heat a non-stick pan at medium-low, add butter to coat the surface; use only enough to coat the pan.
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9
(We use a cast-iron mini-round indented pan for ours that acutally came from Sweden - thanks for reminding me to add this!
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10
).
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11
While lifting the pan by the handle with one hand, pour some of the mixture onto the frying pan.
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12
Tilt the pan so that the mix coats the surface of the frying pan; return to heat.
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13
Cook until the crepe starts to brown; cook the other side until brown circles start to form.
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14
Move the crepe around the pan to keep the pan greased and remove the crepe.
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15
You can put sugar, jams or preserves onto the crepe and roll up to eat, or just dip and eat off of the plate.
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16
Serve with strawberry jam and whipped cream for the traditional Finnish dish.
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17
They don't stay hot for long, so eat up while you can or there won't be any left for you!
