Nettle Crêpes

(Served with lingonberry or cranberry jam)

1 1/2 dl stinging nettle powder
5 dl milk
4 dl high gluten wheat flour
2 eggs
1 teaspoon fructose
2 teaspoons sea salt
1 tablespoon oil


  1. Mix the flour and 2 dl of milk well in a bowl.
  2. Add rest of the milk together with all other ingredients and mix.
  3. Let mixture settle for an hour before frying.
  4. Fry small crêpes using a frying pan.

We recommend these to be served with lingonberry or cranberry jam!


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