She 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 doughnuts.
Simple and easy to make, these crepes are a staple for many European countries.Where I come from, the concept of pancakes is not very well known, but crepes are made in any household.
The men in particular 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.
Are crepes the same as the American pancakes?
No, they are not. Crepes are a thinner version of a pancake. While both items are made with the same ingredients, the crepes batter is runny, while the pancake one is thicker and dense.
Also, the pancakes batter has either baking powder or baking soda.
Crepes can be made either savory or sweet.
ham and cheese
smoked salmon and cream cheese(add some chopped herbs like dill or parsley)
cooked hamburger meat with tomato sauce
cooked spinach and Feta cheese
omelette with Feta cheese and dill
cottage cheese with raisins and sugar
nutella and slices of banana
sliced bananas and caramel sauce
cream cheese with orange preserves
sweetened whipped cream and fresh fruits, like berries or peaches
How To Make Crepes- The Easy Way:
The recipe is very easy to make.
Blend eggs and milk together, add oil and sugar, then gradually add flour and salt.
Mix until smooth and lump free. To achieve a lump free consistency of the thin batter, you need to whisk really well. If you have a blender, you can blend the batter until it is smooth.
To tell you the truth, as we are in the era of multiple kitchen gadgets, so most bloggers out there use a blender for making the crepes batter.
if you do not have one, there is not a big deal. Use a whisk or a fork and work that batter really well, until all the lumps are gone.
The next step will be to clean up and allow the batter to sit for about 15-30 minutes before you start cooking the crepes. The batter can sit in the fridge for up to one day if you choose, for example, to make the crepes in the morning, but prepare the batter the night before.
Using a 5-6 inches skillet, spoon out some batter into the center of the 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 of the crepe and flip it. Both sides should be a little brown but still soft.
My grandmother used to cover the crepes with a plate positioned upside down to keep the crepes warm.
Secret: Butter the rims of each crepe to keep soft.
You can wrap them like this after you spread the jam or any other filling on their surface:
Roll them to obtain a closed cylinder.
Stack them on top of each other and serve them warm, or cold. They are delicious either way.
You can also roll them in an easier way, as you can see in the photo below, or just fold them in four.
Optional: Dust them with powder sugar. Children love them especially if you use their favorite jam, marmalade or jelly! DELICIOUS!
- 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.
Amount Per Serving:Calories: 139Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 73mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 6g