Sweet Crêpes With Syrup
Ingredients
Pancakes
- 5 dl whole milk
- 3 eggs
- 1 tbsp sugar
- 1/2 tsp lemon juice freshly squeezed
- A pinch of salt
- 250 g flour
- 12 g butter when frying the pancakes
Cornus Kousa Syrup
- 2 dl sugar
- 2 dl water
- 250 g cornus koursa fruits
- 4 tsp lemon juice freshly squeezed
- 2 tsp vanilla extract
- 1 tsp cinnamon minched
Instructions
Pancakes
- In a bowl, whisk together milk, eggs, and sugar
- Add the salt and lemon and flour - use an electric beater to whisk out the lumps
- Add a teaspoonfull of butter on a pan and heat the pan
- Make sure to spread the butter onto the pan by tilting it. Then add a ladlefull of pancake mix to the pan
- Flip the pancake with a spatula when it has become lightly brown beneath
- When the pancake is lightly brown on both sides, move it away from the pan
- Add a new spoonfull of pancake mix - add new butter for every other pancake
Cornus Koursa Sirup
- Heat water and sugar in a saucepan till the sugar has dissolved
- Add the lemon, vanilla, and cinnamon to the sugar-water
- Cut the fruits in half
- Add the fruits to the syrup and let simmer on medium heat with the pan wearing a lid. Simmer till the syrup has thickened (at leased 20 min) and shrinked into half the size
- Pour the syrup through a strainer into a jar, removing the peel and seeds of the fruit in the process
- Close the jar and let it tool
Notes
You will make about 2 dl of syrup
I prefer the sirup to be a bit bitter, which goes well with very sweet fruits and crêpes. However, if you prefer a very sweet sirup, you should use 350 g cornus koursa fruits and then peel them instead of cutting them in halves before adding them to the syrup