In Latvia, it seems that crêpes are one of the first things we learn to cook. And now the options of ingredients are so broad, we can adjust those basic recipes to our current flavor preferences.
One of my classic favorite variations is this: I replace part of the flour with wholegrain flour and add just a little melted butter.
The pancake dough can be prepared the day before and kept in the fridge overnight in an airtight container. In the morning you just add a bit more milk and stir everything before use.

For the dough
4 eggs
500 ml milk
250 g all purpose flour (1/3 can be replaced with healthier options- wholegrain, buckwheat, oat flours)
60 g butter, melted
1-2 tbsp sugar
Pinch of salt
Olive oil for cooking

For serving
Maple syrup or honey
Favorite jam
Cream cheese or greek yoghurt
Fresh seasonal berries or fruit
Tuna or caviar

1. Beat the eggs along with the sugar. Mix in 100 ml of milk.
2. Stir in sifted flour and salt. Be careful to not create lumps, keep a smooth consistency. Add the melted butter.
3. Pour in rest of the milk and mix well.
4. Leave it to set for at least an hour.
5. When ready to cook, heat the frying pan to medium heat and pour some olive oil to grease.
6. Using a ladle, pour the dough evenly on the heated pan as thin as possible. Cook one side until golden and flip with a spatula. Grease the pan after every crêpe.
Serve with favorite condiments

Recipe: Ārija Avota
Photo: Ārija Avota