One of our favorite breakfast recipes is a special Swedish crepe called Plattar. With Shrove Tuesday just around the corner, we thought it was the perfect time to share this special recipe.
I’ve always wondered why we eat pancakes on Shrove Tuesday. After some quick research on the internet, I learned that since the 1500s, people have been making pancakes on “Shrove Tuesday” or “Fat Tuesday” as a way to use up all of the eggs, butter and fat in the home before the beginning of Lent, a time of fasting.
This recipe comes from Sr. Madeleine who is currently studying lace making in Brugge, Belgium. We asked her how this Swedish crepe came to be one of their family recipes, a recipe she makes for her two daughter’s birthdays every year. This is what she wrote me.
“Swedish Plattar is a recipe from a collection of Swedish recipes celebrating the seasons of the year. The author of the recipe remembers her mother preparing these recipes to remind her family of the goodness of God. Personally, when I was young I had not learned to cook or bake; I too, like the writer, wanted to both cook for my young family and to emphasize the love of God and His goodness. Swedish plattar was by far the biggest hit! I made it regularly every Saturday morning for my family, standing patiently beside the electric frying pan (popular in those days) until many Swedish Plattar were made and the the hungry mouths of all were filled. Swedish Plattar takes time to fry, so the making is a labor of love (due to the sheer volume of the batter, and the number you need to fill someone up!). The smudges and dribbles on the page make the recipe easy to find in the cookbook, and also attest to its perennial popularity. My daughters and I are all three nuns now and they as well as I continue the practice of making Swedish plattar for celebrations of God and His goodness.”
You can read more about Sr. Madeleine’s experiences in her blog Belgian Prayers and Lace.
Swedish Plattar Pancakes - Shrove Tuesday
- Beat the eggs add the milk, then the flour and whisk well. Add the melted butter, sugar, salt and vanilla and whisk.
- Let the batter stand for two hours or overnight
- Preheat a griddle to 325 degrees and brush with butter
- When the skillet is hot, drop in two - three tablespoons of batter for each pancake – about 4” in diameter
- Cook until golden on one side, and then flip to the other side (about 2 min. on each side)
- When golden, fold into thirds and remove to a plate and continue with the rest of the batter.
- The pancakes can be kept warm in a low oven. One recipe makes 30 - 4” pancakes.
Serve with the jam and a sprinkling of powdered sugar. Fresh fruit on the side makes a lovely presentation.
This is a guest blog from one of our Swedish Sisters
This year, it was possible to make these Swedish pepparkakor cookies a little earlier than usual. It makes me happy, and helps me remember for a moment where I came from, and that God is in charge of all the little things in our lives. It is my great-grandmother’s recipe from Tidaholm, Sweden. I don’t know why it is that cookies have become a tradition around the season of Christmas in particular, except for the fact of celebrating the most important birthday of all!! But these little cookies, for me, have always been a part of that celebration, with their trinity of spices that scent the kitchen when baked . . cinnamon, cloves and ginger. Not to mention, the smiles that come to people’s faces every single time!
- Mix in order given and roll out very thin. You will need more flour as you roll them. Use a pastry cloth and a covered rolling pin.
- Cut into shapes, sprinkle with toppings if desired, and bake at 350 degrees for 4 min (time varies with thickness of dough). Makes up to 12 doz. cookies.
Wishing you a blessed New Year from our home to yours!
The Gourmet Nuns
Many years ago, we had a cookbook from Maine that had the most extraordinary apple pie recipe. It had a layer of crushed graham crackers and caramel sauce underneath the apples. We lost that cookbook in the move to our new kitchen, but every fall when the apples are being harvested I think back to this recipe. This year, I decided to re-create it in an apple crisp. It sure took less time than making a pie, but the flavor combination was there.
For gluten-free cooking, try substituting gluten-free cookies for the graham crackers and brown rice flour for the flour. I think you might be pleased.
Graham Cracker Apple Crisp with Homemade Salted Caramel Sauce
- Lightly grease 8x8” square baking dish
- Filling: Toss apples together with brown sugar, cinnamon, flour, salt, lemon zest, lemon juice and the melted butter.
- Topping: Melt butter in a medium bowl and add all other topping ingredients. Mix until crumbly and evenly mixed.
- Sprinkle over apples and pat down lightly. Bake at 350º for about 30-40 minutes, until apples are soft and the filling bubbles and the crisp is golden.
- Meanwhile make Salted Caramel Sauce: Add the sugar in an even layer over the bottom of a medium saucepan. Heat the sugar over medium-high heat, whisking it as it begins to melt. It's okay if the sugar begins to form clumps- keep whisking and as it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
- Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, it will be around 350 degrees F. Watch this step very carefully!
- Remove the caramel from the heat and add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.
- Slowly pour the cream into the caramel. Again, be careful because the mixture will bubble up ferociously.
- Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel or kosher salt and whisk to incorporate.
- Set the sauce aside to cool for 10 to 15 minutes and then pour into jars. The sauce can be refrigerated for up to 1 month.
- Serve crisp warm with a scoop of vanilla ice cream and salted caramel sauce.