(Served with lingonberry or cranberry jam)
1 1/2 dl stinging nettle powder
5 dl milk
4 dl high gluten wheat flour
1 teaspoon fructose
2 teaspoons sea salt
1 tablespoon oil
- Mix the flour and 2 dl of milk well in a bowl.
- Add rest of the milk together with all other ingredients and mix.
- Let mixture settle for an hour before frying.
- Fry small crêpes using a frying pan.
We recommend these to be served with lingonberry or cranberry jam!