European Crepes aka Blinchiki (GF version also)
Prep time
Cook time
Total time
Crepes are so versatile! Omit sugar and vanilla and you can easily fill them with savory fillings to make your own Florentine Crepes with Hollandaise Sauce. Filled with sweetened cream cheese and/or farmers cheese they become the classic Cheese Blintzes. The variations and options are endless!
Recipe type: breakfast, dessert
Cuisine: European, Russian
Serves: 20 crepes
  • 8 ounces (2 cups)Flour (*See Notes for Whole-Grain option)
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1 Tablespoon Sugar
  • 1 teaspoon Vanilla Extract
  • 6 eggs
  • 2 cups milk
  • 2 ounces (4 Tablespoons) Oil
  1. Whisk together the eggs in a medium bowl.
  2. Combine the flour, salt, baking powder and sugar. Add to the eggs. You should have a thick batter.
  3. Gradually pour in the milk, whisking the batter into a smooth consistency.
  4. Add vanilla extract. Cover and place in the refrigerator for 30 minutes.
  5. Stir the batter and add oil.
  6. Preheat a crepe pan or a non-stick skillet on high heat.
  7. Using a ladle pour the batter onto the pan while simultaneously swirling the pan with the other hand to spread the batter evenly to cover the skillet.
  8. Once the edges of the crepe begin to look dry and start to color, flip it over and cook for another 30 seconds. Repeat until all the batter is used up.
  9. The crepes can be basted with melted butter as soon as they come off the skillet if eating right away and dipping into jam or a sauce.
For Whole-Grain Version- 1 ounces each: oat, Sorghum, millet, rice flour, 4 ounces soft white wheat.
For Dairy-Free replace the milk with almond, oat or coconut milk.
Adjust the thickness of the batter by adding more milk if the crepes come out too thick.
Recipe by Welcome 2 Our Table at