Show me one person who wouldn’t love to have these lovely freshly made crepes for breakfast, I dare you! Well, if you find this person – bring them over, they simply never had good crepes before.
Now, this is one of those recipes that I follow vaguely, relying heavily on my memory, experience and visuals… but I committed to making it several times, noting down the measurements, so now you can have the recipe, too!
There are so many different crepe recipes out there and I am pretty sure that my grandma, and my mom, and my sister – all have different versions… It doesn’t really matter, because the outcome is always delicious.
Enjoy them with sweet and savory toppings, or just plain (with some melted butter… YUM!).
*I made this recipe with regular, lactose free, as well as oat milks. I haven’t tried any other milks, but I am pretty sure it will work with most plant based milks.
**As you cook the crepes, the pan will get hotter and you will need to pick up the pace. To cut the cooking time in half use 2 pans at a time!
Blini - Russian Crepes
Ingredients
- Makes cca 18 large crepes
- 3 eggs
- 450 ml milk (room temp)
- 150 ml hot water (just boiled)
- 300 gr AP flour
- 1 tsp salt
- 1 tbsp sugar
- 3 tbsp neutral cooking oil
- melted butter for greasing cooked crepes (extra flavor + prevents crepes from sticking to each other)
Directions
- In a large bowl beat together eggs, half the milk, salt and sugar.
- Add flour, mix well until no lumps left.
- Add remaining milk, mix well.
- While continuously mixing, gradually add hot boiled water to the batter (the batter may feel a little bit too thin at this point).
- Cover the bowl, let the batter rest for at least 10-15 minutes.
- Add cooking oil to the batter, mix well.
- Preheat a non-stick pan (crepe pan/well greased cast iron pan/any pan!) over a medium-high heat.
- Grease the pan with just a little bit of cooking oil (or melted butter) if needed, you can repeat this after every other cooked crepe if the feel like sticking to the pan.
- Pour a ladle of batter into the hot pan, rotating and turning the pan quickly to ensure and even thin layer of batter.
- Cook the crepe until you see the sides getting golden brown, flip the crepe, cook on the other side until nice and golden brown.
- Transfer cooked crepes on a plate, gently brushing each one with melted butter.
- Repeat until all the batter is finished and you are left with a stack of golden buttery crepes.
- Enjoy plain or with a sweet or savory topping of your choice!
All Your Biscuits 