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Lattyja (Finnish Crepes/Pancakes)

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“My mother-in-law is from Finland. She makes these little crepes for the grandchildren as a treat. They are great when served with sugar, jam or preserves. My husband and I make them with buttermilk, but my MIL uses regular milk. Your choice, depending on the flavor you like the most.”
15-20 small crepes

Ingredients Nutrition


  1. Use a bowl large enough to hold all ingredients.
  2. Beat eggs, sugar and salt together.
  3. Add flour, milk (1% or 2% can also be used) and melted butter.
  4. Beat with whisk or hand mixer until not lumpy.
  5. Adjust the mixture by adding additional milk to thin it. Thinner mixture works better.
  6. You can make the mixture ahead of time and refrigerate; however you will need to add additional milk to thin it for frying.
  7. Heat a non-stick pan at medium-low, add butter to coat the surface; use only enough to coat the pan. (We use a cast-iron mini-round indented pan for ours that acutally came from Sweden - thanks for reminding me to add this!).
  8. While lifting the pan by the handle with one hand, pour some of the mixture onto the frying pan.
  9. Tilt the pan so that the mix coats the surface of the frying pan; return to heat.
  10. Cook until the crepe starts to brown; cook the other side until brown circles start to form.
  11. Move the crepe around the pan to keep the pan greased and remove the crepe.
  12. You can put sugar, jams or preserves onto the crepe and roll up to eat, or just dip and eat off of the plate. Serve with strawberry jam and whipped cream for the traditional Finnish dish.
  13. They don't stay hot for long, so eat up while you can or there won't be any left for you!

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