One of the ultimate summer treats in Finland are "lätyt" or, crepes. The sweet versions are usually served with berries and ice cream or whipped cream, or anything you fancy, really. They taste the best when made outdoors, on a huge cast-iron pan on wood fire, but they are equally yummy if made indoors on a normal skillet/pan.
As I avoid gluten whenever my willpower is enough to do so and today was one of those days, I wanted to have these delicacies in a gluten free form. They were so good (and there was still some filling left over, whaddayaknow!) so we made them twice. Savoury version with a paste made of smoked salmon, yoghurt and mayonnaise and the sweet (more photogenic!) version with berries, whipped coconut cream leftovers of the date caramel. It took a tremendous effort of willpower to actually get some photos out of these babies, as they are of course best eaten hot, straight out of the skillet. But I managed, yay!
The recipe was found from Gluteenitonta leivontaa. Enjoy! *would add a heart here, but Blogger thinks it's broken HTML. How depressing.*
Gluten free crepes
ca. 10 large ones
5 dl milk/almond milk (works well with either, probably also with coconut milk)
2 eggs
2 tbsp coconut sugar (can also be omitted)
1 tsp salt
3 dl gluten free flour (any kind)
2 tbsp butter, melted
butter/coconut oil for frying
Beat the eggs with a hand whish until the yolks and whites are combined into a uniform mix. Add milk, (sugar) and salt. Sift flour in, mixing constantly (gluten free flour tends to clump if added without sifting). Add melted butter last. Let the batter set for ca. 5 minutes. If it's super thick, add an egg and some milk. Fry on a hot skillet on each side. Serve with ice cream/whipped (coconut) cream and berries. And some bubbly to go with that isn't a bad idea ether. Eat at least one too many ;).
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