Lately, I’ve been experimenting with the fruits from the cornus kousa bush. The fruit has a beautiful pink color and it looks very exotic. However, it is so small, that the two seeds and the peel takes up most of the space, leaving very little fruit pulp. The peel is quite bitter, and you therefore want to remove this, if you are using the fruit in large quantities.
However, I’ve found that the fruit works very well in syrup – with or without peel. It adds a nice sweet (and a bit bitter) taste to the sugar.
And what better way to consume syrup than on a hot sweet crêpe (or thin pancake, if you will) on a Sunday?
So, here’s a recipe for both. And don’t forget to serve it with lots of fruit!
Sweet Crêpes With Syrup
- 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
- 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