Her absence is like the sky, spread over everything
- C.S. Lewis
It should have been a festive blog post, celebrating the make over. But then my grandmother died. It's been all I've thought about this past week. It's the first thing on my mind when I wake up, and the last thing I think about before falling asleep. I have a big family, which makes it easier to share the grief. It doesn't make me less sad though. There are so many memories, which feel extremely bittersweet right now. One year ago my grandfather passed away, and my grandma just couldn't bear living without him. I learned so many things from my grandmother: to love unconditionally, to accept people the way they are, to never give up. I wish we didn't have to miss her.
In a previous blog post I talked about our sleepovers at their farm. One of my cousins reminded me that my grandmother always made each and everyone of us pancakes. Made with fresh raw milk. Newspapers were spread on the floor, to prevent the batter from being spilled on the carpet. When the pancakes were ready, she sat me down at the table, with my grandfather next to me. At one time the both of them taught me how to roll the crepe with my cutlery instead of my fingers. Which was very hard for me (I was very little + I blame it on my left-handedness), but after a couple of attempts I managed to create a perfectly rolled pancake.
Today I'd like to share a recipe for Dutch pancakes with you. It's not the exact same way as my grandmother prepared them, as she never wrote down any recipes. I remember telling her about my food blog, one year ago. "No moast ophâlde juh (Frisian for: are you kidding me)", she said. Always amazed by those modern hypes and trends. I asked her if she had any recipe books, or ever wrote down some of her own. Of course she didn't, too busy living life, exactly as they should. But this recipe is an ode to my 'beppe', frisian for grandmother. May she rest in peace.
It is a tradition to eat Dutch crepes with apple syrup and confectioner's sugar (cinnamon is nice too). You don't need raw milk to prepare them, but it does give them more flavor.
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Dutch crepes with raw milk & apple syrup
For the pancakes
3 1/2 cup or 400 gram all-purpose flour
800 ml or 3 1/3 cup raw or full-fat milk
a pinch of salt
butter (to bake with)
For the maple apples
3 apples, cut in thin slices
1 tbsp of maple syrup
1 tbsp butter
1. Pour the milk into a large bowl and add the eggs, one by one, whisking every time you add one.
2. Sift the flour into the mixture and combine with a whisk. Add the salt and make sure you end up without any lumps in your batter.
3. Set aside for about 10 minutes. Place a tablespoon of butter into a hot frying pan on medium heat. Make sure the pan is really hot before you add the first spoon of batter. Fill a soup ladle and pour into the pan. Swirl around until the entire bottom is covered.
4. Lower the heat and wait patiently. After 5-7 minutes you peak underneath the pancake to see if it's ready to be flipped. Bake on the other side for another few minutes.
5. Place the pancakes on a plate, and cover while you bake the remaining ones.
6. Meanwhile, add a tablespoon of butter to a small frying pan. When it's melted you place the sliced apples in the pan. Pour over the maple syrup and let sit for a couple of minutes on low heat.
7. When your pancakes are ready, fill them with apple syrup. Roll them and add some apples on the side. Best enjoyed when warm (I think)!