Snow Crepe

Snow Crepe

Probably dating back to the late 1800s, the snow crepe recipe proposes to add some well packed loose snow on a list of ingredients. Although the addition of this unusual item may, under certain circumstances, be easily attributed to a lack of resource. From our point of view, this curious proposal especially and spontaneously puts at the forefront, one of the most ephemeral and characteristic ingredients of our Nordic condition.


1 cup of fresh (light) snow

1 cup of all purpose flour

1 1/4 of buttermilk

1/2 teaspoon of salt

1/2 teaspsoon of baking soda

2 tablespoon of rendered lard or butter


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