Your crepe batter should be like EXTREMELY thin pancake batter, but not as thin as milk. After pouring into the skillet quickly tip the pan to spread the batter around making it as thin as possible.
HINT: Mix only half of your liquid into your flour and stir until smooth, THEN pour in the rest of your liquid. This will help avoid lumps.
Quick and Simple All-Purpose Crepe Batter
1 C flour
1/2 milk
4 TBL butter (melted)
1/2 C water
3-4 eggs
1 tsp canola oil or melted butter
1/2 tsp salt
1/2 tsp vanilla
1 TBL CinnaSugar
• for savory – sub 1/4 C of buckwheat flour for AP flour,
and add a dash of French Toast seasoning or cumin
Wholly Crepes – Halifax, Nova Scotia
Crepe Lasagna
Cok au Vin Crepe Filling
with cream cheese and jam filling
Crepe Notes
Blinchiki (Russian Style Crepes)
Prep Time: 20 minutes
Cook Time: 3 minutes
12-15 crepes
Ingredients:
1 eggs
2 cups milk
1 tablespoon sugar
1/2 teaspoon salt
1,5 cups all purpose flour
2 tablespoons of any oil, plus more for pan
For Serving:
Any fillings
Russian traditional fillings:
Desserts: Sour cream, sweetened condensed milk, any jam, honey, cottage cheese
Savory: Caviar, smoked salmon with sour cream
In a medium bowl, whisk together eggs, milk, sugar, and salt. Mix in flour, 1/4 – 1/2 cup at a time, until a runny batter forms. Whisk in the oil and let rest for about 15 minutes.
In a 10 inch skillet or pan, rub a little oil and heat over medium low to medium. Once thoroughly heated, add 1/4 – 1/3 cup batter to the center and immediately tilt the pan in a circle to coat the bottom in a thin layer. Cook until bubbles begin to form and the bottom turns golden, about 2 minutes. Flip and cook until the other side is golden, 30 seconds to 1 minute. Remove to plate. Rub the pan with more oil and repeat with remaining batter.
Enjoy from Blinchiki!
