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.

Ingredients

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