The whole house gets filled with a warm sweet-bread-like aroma as fresh crepes are cooked, thin round sheets of goodness slathered with butter. Crepes are heavenly just with a healthy brushing of butter but the most simplest way we enjoyed them growing up was folded into triangles and dipped into homemade jam or preserves. Many weekend mornings and memorable evenings would be passed, sitting around the table, buttery fingers reaching to the middle of the table where a tower of fresh-made crepes enticed those surrounding it. Kids loved the ease of using their hands to roll up and dip the crepes in delicious jams. The preparation method for these crepes was one that my mom taught me, cooking for a family of 10, without a written recipe. It was all about how it was supposed to look and feel and of course taste. There is a Russian saying, “The first Blinchik (crepe) will be a disaster” this meant that you get to eat it right away because it wasn’t fit for the table. Oftentimes that was the result of a pan that may not have been heated enough, but no matter, it was the official license to do a taste test! Now that my boys are allowed to touch and operate the stove (ages 9 and 6) I am determined to pass on this lovable recipe and method of making crepes. It does take some practice but it’s so enjoyable and immediately becomes a family affair as soon as the house begins smelling like 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
- Whisk together the eggs in a medium bowl.
- Combine the flour, salt, baking powder and sugar. Add to the eggs. You should have a thick batter.
- Gradually pour in the milk, whisking the batter into a smooth consistency.
- Add vanilla extract. Cover and place in the refrigerator for 30 minutes.
- Stir the batter and add oil.
- Preheat a crepe pan or a non-stick skillet on high heat.
- 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.
- 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.
- 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 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.
- 1 ounce oat flour
- 1 ounce millet flour
- 1 ounce Sorghum flour
- 1 ounce amaranth flour
- 2 ounces rice flour
- 2 ounces tapioca flour (*You can also use your favorite GF flour mix)
- ½ teaspoon guar gum
- ½ teaspoon baking powder
- 1 Tablespoon Sugar
- 1 teaspoon salt
- 6 eggs
- 2 cups milk
- 1 teaspoon Vanilla Extract
- 2 ounces (4 Tablespoons) oil
- Whisk together the eggs in a medium bowl.
- Combine the flour, salt, baking powder, sugar, and guar gum. Add to the eggs. You should have a thick batter.
- Gradually pour in the milk, whisking the batter into a smooth consistency.
- Add vanilla extract. Cover and place in the refrigerator for 30 minutes.
- Stir the batter and add oil.
- Preheat a crepe pan or a non-stick skillet on high heat.
- 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.
- 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.
- 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.
Photo Step-By-Step
Whisk together the eggs in a medium bowl.
Combine the flour, salt, baking powder and sugar. Add to the eggs. You should have a thick batter.
Gradually pour in the milk, whisking the batter into a smooth consistency.
Add vanilla extract. Cover and place in the refrigerator for 30 minutes.
Stir the batter and add oil.
Preheat a crepe pan or a non-stick skillet on high heat.
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.
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.
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.
WHAT WE USED USED FROM AMAZON
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We enjoyed our crepes today morning. It’s a great recipe and easy to make. There are so many ideas for crepes fillings or toppings. Today we ate them with greek yoghurt whisked with whip cream and a bit of mascarpone, and fresh strawberries on top. Leftovers are great to fill them with cheese, scrambled eggs and any kind of cold cuts, fold them in a pocket and saute them.
Thank you,
Nastja
Nice recipe – thanks for including a gluten free version. But I wonder if there is a simpler GF version because that’s a lot of different types of flour
Thank you! The different grains all add good flavor to the crepes but you can definitely use just the basic gluten-free grains like rice and oat. Do not omit the tapioca starch or guar gum though, they are the binders. For the starch you may replace it with cornstarch, potato starch, or arrowroot.