More Great Recipes: Crepe

Russian crepes


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Member since 2014

Serves 4-6 | Prep Time 5 | Cook Time 20

Ingredients

4 eggs
1 cup whole milk
1/2 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon fine sea salt


In a blender, add the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Add 1 cube of butter to the pan. When the butter has melted, add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter.


Pairs Well With


Notes

My whole family loves these crepes. They are very similar to more widely known French crepes. You can eat them with sweet or savory fillings. My favorite way has been since I was a small child to eat them straight off the frying pan brushed with a healthy dose of butter and nothing else. I could eat 15 of these in one sitting. My grandma used to make these the old fashioned way, in a bowl with a whisk but I prefer to go the easy, fast sure proof of no clumps ever method – the blender.

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