Mom rarely made Granny’s lummur. Instead, she excelled in baking lovely moist and extra thin Icelandic dessert crepes which she frequently served as a breakfast/brunch treat or as a traditional Icelandic dessert.
Sometimes for breakfast or brunch she used the same recipe but cut down on the milk to make them a bit thicker (see photo below with pancakes served with yoghurt and berries). Either way the pancakes are delicious!
Recipe - Dessert Crepes
3 large eggs
3 full tblsp sugar
1 full cup all-purpose flour
60 g melted butter
2 tblsp strong lukewarm coffee
1 tsp pure vanilla extract - optional
1 - 1 ½ cups milk - about
Pinch of salt
Vegetable oil, melted butter or cooking spray
Whisk together eggs and sugar. Add flour and melted butter and beat thoroughly. Add coffee, vanilla and about 1 cup of milk, a little at a time and beat until you have a smooth batter. Add salt and mix. Pass batter through a sieve. Cover with plastic wrap and place in refrigerator to rest for at least ½ hour.
Remove batter from refrigerator and mix. If the batter is a bit too thick, add a little milk and mix.
Heat crepe pan or a small non-stick sauté pan. Over moderate heat, using a ladle, pour batter onto pan. Tilt the pan to make the batter spread evenly to coat the bottom of the pan (very thin layer). If you have too much batter on pan, pour excess off (back into batter)!
Cook over moderate heat for about a minute on each side or until golden brown. Stack cooked crepes on a plate and when done, cover with paper towel and then another plate. Wrap in a kitchen or tea towel and then with aluminum foil to ensure crepes stay fresh. Always best served on same day as made!
Fill crepes with fruit preserve, cooked fruit of choice ( apples, apricots or strawberries) and serve with sweetened whipped cream, thick & creamy Greek yoghurt or ice-cream.
This batter is also great rolled up with cinnamon sugar or for crepe Suzette.
If you like one can also add grated lemon or orange rind to the batter.
Yield: 16 – 18 crepes
©KaritasM – April 2021