Crepes are such a versatile dish. The are easy to make, do not require fancy ingredients, or a lot of them, but can be use to make so many different dishes, both savory and sweet.
We used to have freshly made crepes, at home, every other weekend, when I was a child. And there is also a tradition in Russia, where everyone makes pancakes at home for a whole week, last week before the great lent. So yes, we do like our pancakes.
To make the pancakes, gather the ingredients. Milk, flour, oil (or butter), salt, eggs and sugar. Note: If you plan to eat the crepes as a dessert, you can add more sugar to the dough.
In a large bowl, beat the eggs together with sugar with a whisk, or you can also use a hand mixer. Add about 1/3 of the milk to the eggs. Mix well. Add the the flour. Mix well, make sure there are no lumps from the flour, and the mixture is nice and smooth. It will be a bit thick at the beginning, almost like thick cream.
Add the remaining milk to the mixture. Mix well, to embed all the milk and the mixture is uniform.
Add the oil, mix well.
Preheat a crepes pan on medium heat, and brush a bit of oil on it. Pour about 2/3 of a standard soup ladle on in the center of the pan and turn the pan a bit sideways and go around, to spread the dough all around the pan evenly.
Fry crepes about 1-2 minutes each side. When the crepes are not glossy anymore, it is time to flip it to the other side. You can also see the edges dry up a bit, or you can carefully lift it a bit holding by the edges, to see if the other side is cooked. Use a thin spatula to flip the crepes.
Butter up each crepe after it is done and transferred to a plate. Just spread some butter with a butter knife. It is a trick my mom told me when I was a kid. It is to keep the crepes soft and buttery.
Crepes are very versatile, they can be made savory or sweet. Can be eaten with jams, honey, sour cream or just on their own. Can be stuffed with meat, cottage cheese, hams, cheeses. Possibilities and variations are endless.
Russian Blini (Crepes)
Equipment
- Crepe pan
- Large mixing bowl
Ingredients
- 3 large eggs
- 280 grams (about 2 cups) all-purpose flour
- 500 ml milk
- 1 tablespoon white granulated sugar
- pinch salt
- ¼ cup vegetable oil
- 2 tablespoons butter (optional)
Instructions
- In a large bowl, beat the eggs together with sugar with a whisk, or you can also use a hand mixer.
- Add about ⅓ of the milk to the eggs. Mix well.
- Add the the flour. Mix well, make sure there are no lumps from the flour, and the mixture is nice and smooth. It will be a bit thick at the beginning, almost like thick cream.
- Add the remaining milk to the mixture. Mix well, to embed all the milk and the mixture is uniform.
- Add the oil, mix well.
- Preheat a crepes pan on medium heat, and brush a bit of oil on it. Pour about ⅔ of a standard soup ladle on in the center of the pan and turn the pan a bit sideways and go around, to spread the dough all around the pan evenly.
- Fry crepes about 1-2 minutes each side. When the crepes are not glossy anymore, it is time to flip it to the other side. You can also see the edges dry up a bit, or you can carefully lift it a bit holding by the edges, to see if the other side is cooked. Note: Use a thin spatula to flip the crepes.
- Butter up each crepe after it is done and transferred to a plate. Just spread some butter with a butter knife (optional). Serve with desired side, spread, dip, filling. Enjoy!
