Midsummer and Crepes

by tableofcolors

During midsummer it seems as if our internal clock goes into a summer mode. Usually the kids are in bed at 8.30 pm and the wake up is at 7 am during the school year. But once school is out it takes about three days to go into summer schedule where bedtime is closer to 10 pm and wake-up around 9 am for the kids. During midsummers bedtime tends to go even a bit later. Mom, however prefers an earlier bedtime for the kids and after the weekend we try to aim for the 10 pm bedtime.  It is so easy to lose track of time when the day is so long and light. This midsummers we were at home enjoying our new little Hugo, who has been a super baby. We made crêpes on a couple of occasions, as they seem to go hand-in-hand with summer, spending time together and have won the “kid’s choice” award in our house. Making crêpes is somewhat of a whole family affair. In Finnish crêpes are called lettu, lätty or räiskäle, depending on the region or the dialect.

Our little fisherman had gone fishing with Dad one evening. He was quite proud coming home with two rainbow trout.
fishing
We had oven-baked fish one evening and for the next evening we made savory nettle crêpes and rainbow trout filling with the leftover fish. Smoked Salmon could be easily substituted in and would also make a wonderful filling.
lohi crepe

Rainbow Trout filled savory Crêpes

Crêpes

1.5 l/6.3 c milk
1 tbsp sugar
2 tsp salt
1 dl/ 1/2 c wheat bran
2.4 dl/1 c dried nettle
11.8 dl/5 c flour
4 eggs
1/2 dl/1/4 c oil

Mix the ingredients and whisk until smooth. Fry on medium hot griddle with a little oil. This is a fairly large batter so you may prefer to halve it to better fit your needs. Serve warm with the Rainbow Trout filling.

Rainbow Trout filling

160 g/5.6 oz Rainbow Trout or Salmon
1/2 red onion, finely chopped
200g/7 oz sour cream
handful of fresh dill, chopped
2 tbsp lemon juice
black pepper
salt
little mustard according to taste

A couple of evening after having our Rainbow Trout-filled crêpes, I was trying to think of a evening snack/supper after a long day of being outdoors and swimming. Since my husband had just gotten our summer kitchen fixed up we decided to give it a try and so Crêpes or lettuja won the popular vote. This time we made the sweeter version.

letun paisto

Sweet Crêpes

1.5 l/6.3 c milk
1 dl/ 1/2 c sugar
2 tsp salt
1 dl/ 1/2 c wheat bran
11.8 dl/5 c flour
4 eggs
1/2 dl/1/4 c oil

Combine ingredients and whisk until smooth. Fry on a medium-hot griddle until golden brown. Serve warm. Feel free to halve the recipe if making for a smaller crowd. Serve with a topping of your choice, berries, whipped cream, jams or preserves, ice cream or a simple sprinkle of sugar.

lettu

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