Hirams plattär: the Swedish crêpe

Crêpes fluffed up by whisked egg whites

Like blinis, Hirams plattär originate from Northern Europe. Unlike pancakes, which rise thanks to yeast, Hirams plattär owe their thickness to whisked egg whites.

A Hirams plattär recipe for 4 people

To make your Hirams plattär a success you will need: 100g of butter, 100g of flour, 300ml of water, 30cl of single or whipping cream, 6 eggs, 1 tablespoon of vanilla sugar + 2 tablespoons of sugar and some icing sugar

For the batter:

• Melt the butter in a saucepan
• Add the water and the flour, and stir with a wooden spoon. You will know the mixture is ready when it comes away from the sides of the pan.
• Then stir off the heat until the mixture cools down.
• Separate the egg whites from the yolks
• Then add the yolks to the mixture one by one, stirring as you go.

For the whisked egg whites:

• Whisk the egg whites until stiff, adding the vanilla sugar at the end
• Gently fold them into the previous mixture.

Now it’s time for cooking…

Our high-output professional electric crêpe machines for perfect Hirams plattär

To stop the batter spreading during cooking, use a special blini / pancake pan or our high-output professional electric crêpe machines.

• Heat up the appliance or a blini pan.
• Then put some butter in the pan for the first crêpes and pour in the batter.
• Cook over a medium heat until the underside turns golden
• Then place them on a baking tray.
• Put the crêpes in the oven, two by two, with the uncooked side facing inwards.
• Once the tray is full of crêpes, continue cooking for 7 to 8 minutes, until they rise.

Light crêpes with delicious toppings

Hirams plattär are eaten with jam, butter, whipped cream, fruit or icing sugar

In Sweden, for Thursday lunch

Hirams plattär are very popular in Scandinavia, and more particularly in Sweden, where the tradition is to eat them for lunch on Thursdays. This is very common in schools.

Hirams plattär VS French crêpes

Like pancakes, Hirams plattär are thicker than French crêpes. They can nevertheless be served with the same ingredients and eaten at any meal: breakfast, dessert and afternoon tea.

Discover other crêpes from around the world:

• Banh Xeo: the Vietnamese crêpe
• Pancakes: the American crêpe
• Crumpet: the English crêpe