AI GeneratedFinnishEasynordic · Finland
Letut
Paper-thin Finnish pancakes fried golden in butter and rolled up with strawberry jam and whipped cream, a cherished everyday dessert across Finland.
30 min 6 servings
vegetariannut-freehalal
Paper-thin Finnish pancakes fried golden in butter and rolled up with strawberry jam and whipped cream, a cherished everyday dessert across Finland.
Allergen Warning
Contains: gluten, dairy, eggs
Equipment needed
stovetop, crepe pan
Whisk eggs and sugar together, then add milk gradually while whisking.
Sift in flour and salt, whisking until completely smooth. Let the batter rest for 30 minutes.
Melt butter and stir 2 tablespoons into the batter. Reserve the rest for frying.
Heat a crepe pan or non-stick skillet over medium-high heat and brush with melted butter.
Pour a thin layer of batter into the pan, swirling to cover the entire surface.
Cook for about 1 minute until the bottom is golden, then flip and cook 30 seconds more.
Stack the finished crepes on a plate, covering with a towel to keep warm.
Spread each crepe with jam, add a line of whipped cream, roll up, and serve immediately.
Storage Instructions
Stack with parchment paper between each crepe. Refrigerate up to 2 days. Freeze stacked for 2 months. Thaw at room temperature and reheat briefly in a pan.
Cultural Context
Finnish letut are thinner and larger than American pancakes but thicker than French crepes. Making letut together is a beloved family weekend activity, and children learn to flip them as a rite of passage in the Finnish kitchen.