Irina taught me two of her favorite recipes she grew up with and I am more than honored to share them with you. One is this recipe of crepes and the other is her famous recipe of drop doughnuts. Simple and easy to make, these crepes are a staple for many European countries. In Romania, the concept of pancakes is not very well known, but crepes are made in any household. The men take pride in showing you how to flip the pan, so the crepes get cooked on both sides. Moms or grandmas disappear in the kitchen, only to show up half hour later with a mountain of warm crepes filled with homemade jams and preserves. Crepes are a big deal back there, but also a cheap and delicious dessert that can be consumed during the day. I do not remember having crepes for breakfast, but for sure I had them as a dessert after lunch, as a snack in the afternoon, or even for dinner. Crepes can be made either savory or sweet.
The recipe is very easy: after you blend the eggs with milk, oil and sugar together, you can gradually add flour and salt. Mix until smooth and lump free (careful, no cheating, because Irina is watching!)
Using a 5-6 inches skillet, spoon out mix into center of skillet and then roll the pan to let the batter run to the edge to keep it as thin as possible.
Let it bubble and then with a fork or knife lift a corner and flip the crepe. Both sides should be a little brown but still soft.
Optional: Dust them with powder sugar but it is not mandatory. Children love them especially if you use their favorite jam, marmalade or jelly! DELICIOUS!
- 4 eggs
- 3 tablespoons of vegetable oil
- 4.2 cups whole milk
- 2 cups all purpose flour
- Pinch of salt
- 2 tablespoons of granulated sugar
- 5-6 inch skillet
- Blender or whisk
- Blend together eggs, milk, oil and sugar.
- Gradually add flour and salt.
- Mix until smooth and lump free.
- Let mixture sit for up to 15 minutes in a covered bowl.
- Heat up 5-6 inch skillet with melted butter.
- Spoon out mix into center of skillet and then roll the pan to let the batter run to the edge to keep it as thin as possible.
- Let it bubble and then with a fork or knife lift a corner and flip the crepe.
- Both sides should be a little brown but still soft.
- Remove and stack. Butter the rims of each pancake to keep soft.
- Serve with jams and jellies. Roll them up and serve warm or cold.
- Recipe can be cut in half for a smaller batch.