It is Saturday at noon, and the phone rings. ´Would you and Dad like to come to my place for a brunch?´says a voice of angels. It is Fiialiisa, the master chef of the family. When they arrive at her place she has already made a crepe batter, and her divine caramel sauce is boiling on the stove.
First they get a smoothie that is made of frozen strawberries, mint leaves and bananas – accompanied with taste water of lemon and basil.
It is followed by eggs, mushrooms and bacon. Of course coffee is served too.
And then comes the real treat, the heavenly crepes with caramel sauce, fresh raspberries, chocolate, Nutella and homemade strawberry jam. Accompanied with sparkling wine.
It is a family recipe. Fiialiisa has been serving these treats to her school friends already at the age of nine. She crew up in a family where all food was made naturally gluten free.
Here is the recipe for the crepes.
You need:
- 5 dl of milk, if you are vegan you can use any vegan milk
- 200 grams of corn starch
- 3 eggs
- 3 teaspoons of cinnamon
- butter or margarine for frying the crepes
Beat the eggs slightly, add in milk. Whisk in slowly the corn starch and cinnamon.
When you start frying the crepes, heat the skillet well. Put about 1 table spoon of butter on the skillet. Let it brown slightly. Pour in about 1-2 dl of the crepe batter. The thinner you can make them the better they taste. Fry both sides. Serve hot.
Note! Each time you make a new crepe make sure to stir the batter very well. Corn starch easily sinks to the bottom of the bowl.
Here the recipe for the caramel sauce:
You need:
- 4 dl of dairy cream
- about 500 grams of brown sugar
- (vanilla extract to your taste), not necessary
Pour the cream in a skillet and stir in the sugar. Boil gently for about an hour. The longer you boil, the thicker it will get. For the crepes Fiialiisa boiled it about an hour. She stirred it every 3 minutes, so it did not stick to the bottom. Note that when the sauce cools it will thicken more.
HELENA KEMPPAINEN 