Finnish Baked Pancakes and Crepes: Hot Breakfast Challenge

Finnish Baked Pancakes and Crepes: Hot Breakfast Challenge at The Happy Housewife
This week Fab Food Friday shares two of her favorite recipes. I am thankful for her guest post since I had a set back this morning. I woke up exhausted, achy and with a pretty upset stomach. The kids had requested biscuits, but I just couldn’t get myself into the kitchen. I resorted to…. CEREAL!!!! I almost didn’t admit to it, but I want to be honest. This could have been prevented if I had waffles, pancakes, or muffins in my freezer, but they were consumed while I was away at Blissdom.

I will post more on freezing breakfast items later, but for now enjoy two delicious recipes from Fab Food Friday.

I enjoy being in my kitchen. I love to cook for my family and quite
often my daughters “help”. All the recipes I feature have been taste tested
in our kitchen- where we are often joined by extended family and friends-
and have received the top compliment of “dewishous” by the kids.

This is my current favorite easy, yummy breakfast.   It looks
really fancy and will impress everyone.  My kids love that they have fruit
in an edible bowl!

Finnish Baked Pancakes and Crepes at The Happy Housewife

Finnish Baked Pancakes

Ingredients

  • 2 eggs (let stand at room temperature for 30 minutes)
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 1/4 teaspoon almond extract (I used maple and I’m gonna say vanilla would be fine, too)
  • 1/4 teaspoon finely shredded lemon peel (completely optional- fine without it)
  • Fresh fruits or other yummy stuff to put in it
  • Powdered sugar, honey or maple syrup

Instructions

  1. In a medium bowl beat the eggs with a wire whisk until they are frothy.
  2. Add flour, milk, 2 T of the melted butter and the almond extract.
  3. Beat until smooth.
  4. Stir in lemon peel and set aside.
  5. Heat skillets (or pan) in a 450 degree oven for 2 minutes.
  6. Divide the remaining 2 T between the two skillets (or put it all in the 8? pan) and swirl to coat the pan.
  7. Pour batter into hot skillet. (You will see the butter gather around the edges. The butter will all go into the center and bake into the pancake. Mmmm…)
  8. Bake in the 450 degree oven about 15 minutes, or until puffed and golden. The inside will puff up- don’t worry, it deflates as the pancake cools.
  9. To serve remove pancake from oven. It slips right out of the pan.
  10. Spoon your fruit (or whatever you choose to fill the pancake with) into the center of the pancake and add powdered sugar or syrup.

Finnish Baked Pancakes and Crepes at The Happy Housewife

Crepes aren’t just for breakfast. They are wonderful for lunch wrapped around chicken or tuna salad or for dessert with ice cream and chocolate. Of course they are wonderful at breakfast with fruits and whipped cream.

Crepes

Ingredients

  • 3/4 cup + 1 tablespoon all purpose flour
  • 3 tablespoon superfine sugar (I pulsed regular sugar in my Magic Bullet for a couple seconds – it’s one of my most used appliances)
  • 1/8 teaspoon salt
  • 1 3/4 cup milk
  • 2 large eggs
  • unsalted butter

Instructions

  1. Whisk together flour, sugar and salt in a large bowl (I used a plastic measuring pitcher for easy pouring).
  2. In a medium bowl (I used a the blender on my Magic Bullet) whisk together milk and eggs.
  3. While whisking flour mixture, slowly add milk mixture and whisk until smooth.
  4. Heat an 8 or 9 inch nonstick skillet over medium heat. Rub with butter.
  5. Pour in about 3 T of the batter.
  6. Tilt and rotate pan until batter is evenly spread.
  7. Cook until top is dry and bottom is golden brown in spots, about 3 minutes.
  8. Gently flip over and cook one minute more.
  9. Remove to plate.
  10. Now you can eat immediately or store by placing first crêpe on a sheet of plastic wrap, placing another sheet of plastic wrap on top of it and alternating between crêpes and plastic until you have finished cooking. Then store in refrigerator up to 3 days. You can heat in microwave (with the plastic wrap if you use Press N Seal) for one minute.

Notes

A note on flipping… use a thin and wide spatula and move slowly. You maydestroy a couple crêpes until you get the hang of it. They may not be prettybut they’ll still be edible!

 

 

Comments

  1. These look really good.

  2. Alright. You got me motivated to post. And I’m looking forward to following everyone’s links as well. This could be yummy!!!! (So far they all sound delish!)

  3. It’s so funny – I make the same thing as the Finnish pancakes, (in a 9×13 pan), but we call them German pancakes. 🙂

  4. Those baked pancakes and crepes sound scrumptious!! I’m going to have to put those on our breakfast menu.

  5. Both recipes sound fantastic!

    One thing I save for those mornings like the one you just described is cheese grits. Using quick grits & (real) cheese, I can make them in the microwave in minutes (with no effort) and the boys still get a hot breakfast.

    Thanks for sharing the recipes!

  6. The baked pancakes look wonderful!

  7. Ooh, those berries look so good. Thanks for the great recipes.

  8. This is going to sound NUTS since we don’t know each other at ALL, but thanks to you I made my daughter blueberry pancakes this morning, on a weekday, no less! I NEVER do this! The best “hot” breakfast she’s gotten in all of her two and a half years (during the week anyway) is oatmeal or toaster waffles. When I first started reading your hot breakfast challenge posts, they struck a cord with me. LIke I commented another time, I usually feed her cereal and sometimes even let her watch TV while eating so I can get more sleep! But I thought, why not at least attempt to be more “there” for her in the mornings. So I did it, and I feel accomplished and happy! Thank you for the idea. I don’t see this becoming an every day thing, but for the time being I think I’ll shoot for twice a week. Hopefully it will turn into more as I get the hang of it. Okay, enough of my GIANT comment. Have a great night!

Trackbacks

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