Russian culture crepes are quite common, kind of like pancakes here. We
usually make a big batch of crepes and eat them for breakfast with jam
and sour cream or for dinner with sauteed minced meat, egg salad, etc.
There countless options on what to put inside a crepe. They are versatile, they are tasty, and although they are time consuming to make,
they freeze really well if separated by parchment paper. And as with
pancakes, there are numerous recipes for crepes. This one is my
favourite. It’s a childhood memory. It’s the one that my mom used to
For a big batch of crepes (around 25 medium sized)
- Eggs – 4
- Milk – 1 litre
- Flour – 2 cups
- Salt – 1/2 teaspoon
- Sugar – 1 tablespoon (I usually put 2 tbsp since I prefer sweeter crepes)
- Oil – 1 tablespoon (plus more for the pan)
– In a big bowl, whisk the eggs and milk together.
– Add the flour, salt and sugar, whisk really well to get rid of all the lumps.
– Add oil and mix again.
– Let the batter stand for about 30 minutes.
– Lightly brush a pan with some oil and heat it on medium heat.
Pour a little bit of the batter onto q pan and quickly swirl it around,
so that the batter covers the pan in a thin layer. You might need to
adjust the amount of batter based on the size of your pan.
– Let a crepe bake for about 1-1.5 minute until it sets and no longer glossy. Turn it and bake for another 30-45 seconds.
In Russia there’s a saying that the first crepe never turns out right.
It usually takes a couple of crepes to figure out the right amount of
batter and heat.
– In the end, there’s nothing better than a hot crepe rolled and willed with sweet cherry jam and cold tangy sour cream.