Basic Crepes Recipe
Growing up in Ukraine, one of my absolutely favorite dishes were my grandma’s incredible crepes. Oh, that was really something! Just imagine a huge plate with a mountain of fresh and hot crepes thin as silk, with a jar of homemade apricot jam standing nearby and a cup of hot, aromatic black tea. These are the memories I will tell my children. I can still feel the taste and smell of those crepes like it was just yesterday!
Probably that is why I love crepes so much, and it was one of the first dishes I learned to cook. When I lived in Ukraine, I’d tasted hundreds of types of crepes, sweet and savory, with honey, jam, mushrooms and caviar. Some of them are thin and weightless, some thick and lush, but I love all of them and cannot give my heart to any particular recipe. These memories gave me the inspiration to search for even more interesting, rustic and traditional crepes and blinis recipes. They are an integral part of our Ukrainian culture, and now I want to be close to it like never before.
I’ve decided to start with a pretty basic crepes recipe my mother taught me. I think every crepe lover should know it, because with this classic recipe you can create countless numbers of different variations. But this is just a beginning, I’ve already found a couple of rare old cook books from Ukraine and USSR, with some wonderful recipes I’m willing to try. Hope all you fellows will support me in my small culinary adventure!
- whole milk - 1 cup
- water - 1 cup
- large eggs - 3
- all-purpose flour - 1 1/2 cups, sifted
- sugar - 2 tablespoons
- salt - 1/4 teaspoon
- melted butter - 3 tablespoons
- In a medium bowl combine flour, sugar, and salt.
- In a big bowl whisk the eggs until blend, mix in the milk and water. Beat in flour mixture until smooth. Then stir in 3 tablespoons of the melted butter.
- Cover with a plastic wrap and refrigerate for at least 1 hour, or better overnight.
- Gently stir the batter if separates. Heat a crepe pan over medium-high heat until really hot.
- Cover the pan with a thin layer of butter, and pour a small amount of batter. Rotate the pan to spread batter as thinly as possible. Cook over moderate heat until lightly browned on the edges, about 1 minute.
- Loosen the edges with a spatula and flip over the crepe. Cook on the other side for about 20 seconds.
- Transfer the crepe to a platter. Repeat with the remaining batter. Serve hot.