1 portion of crêpe batter
100 ml sweetened rose-hip puree
a few drops of lemon juice

Mix the crêpe batter according to the instructions given here. Mix in the rose-hip puree and the lemon juice. Cover the batter and let it stand for at least 1 hour.

Heat a pancake pan until very hot. Generously butter the pan and pour the first batch of crêpe batter in the rounds. Fry until bubbles on the batter surface begin to set and flip the crêpes over.

Fry the crêpes until they are golden brown, although the first batch, as with any batter, usually turns out bad. Continue frying with the rest of the batter. The butter in the batter helps to prevent the crêpes from sticking to the pan. Serve the crêpes piping hot with vanilla ice cream.

If you are not able to get rose-hip puree, replace 150 ml of the milk in the crêpe batter recipe with the same amount of cold rose-hip tea.

Recipe source: adapted from "Ruusunmarjaohukaiset", Ihatsu, A. et al., ed. (1993) Otavan suuri keittokirja. Keuruu: Otava.