Västerbotten County

Ingredients for 4 servings:

• 100 g butter, salted
• 3 dl wheat flour
• 2 ½ tbsp water
• Pulses for blind baking
• 2 dl crème fraîche
• 2 dl milk
• 3 eggs
• 2 egg yolks
• 150 g cheese (Västerbotten cheese) or hard cheese, grated
• some salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Combine butter and flour in a mixer until crumbly. Quickly knead in the water until the dough reaches a good, firm consistency – the faster you work, the better the dough will be (don’t overknead). Roll out the finished dough with a rolling pin and line a quiche dish with it. Cut a circle out of baking paper, slightly larger than the quiche dish. Place the piece of paper on top of the dough and add a weight – ideally dried pulses or something similar – to help the dough hold its shape. Bake in the oven at 180°C (top/bottom heat) for about 10 minutes. Meanwhile, mix the crème fraîche, milk, eggs, egg yolks, and cheese, and season with salt and pepper. The Västerbotten cheese can also be replaced with other aged hard cheese, but then it won’t be a proper Västerbottenpaj. Remove the peas and paper from the dish and add the filling. Bake at 150°C for approximately 15-30 minutes, depending on the size and depth of the pancake. The pancake is ready when the filling solidifies in the center. Let cool slightly. Serve warm, lukewarm, or cold with some salad, or as a classic side dish at a Swedish crayfish feast.