Just a few pantry staples, a blender, pan and ladle is all you need to make these simple, beautiful crepes!
Flashback to my childhood…
Some Saturdays (but not all, so it was still a surprise when it happened) I would wake up to the sound of clinking and whirring coming from the kitchen. I would laze around for a short while in the soft morning light, reveling in the fact that Mom was making pancakes.
On pancake mornings, all was good in the world.
Today I’m sharing my mom’s original pancake recipe with you all! We call them pancakes around here, but they are thin like crepes (“blinchiki” in Russian). This is a super simple recipe that makes perfect crepes every time.
Pop in to The Nourishing Gourmet to get the gluten free version and to see how we are using crepes as sandwich wraps. The kids are loving it! In this post I also explain why many Russians are eating loads of crepes this week!
When I ate these for breakfast as a kid, I liked them plain, rolled up, and topped with real maple syrup. When I got a little older, I started smearing some soft cream cheese inside and topping them with syrup and berries.
The torch has been passed and now I am making these for my little ones. My big one (hubby) loves them too!
I often whip up the batter the night before, which has the added benefit of an overnight soak to increase the digestibility of the grains. (Read more about the benefits of soaking grains here.)
I serve them up right out of the pan, one by one. My kids are amazingly calm and civil when they sit in anticipation of their crepe. Meanwhile, I’m sipping coffee and tending my little creperie station. It’s makes for a great morning!
My dainty daughter likes to roll up a crepe, half it, then dip it in a little puddle of maple syrup. My passionate son heaps on the blueberries and devours.
Speaking of Lucas, he was looking over my shoulder when I was editing some crepe photos for my posts. He asked me to show him how to do it. It was late and I was skeptical that he would learn in the few minutes he had before bed, so I gave him a half-hearted tutorial and stepped away for a few minutes. I came back to this masterpiece!
Fireworks and hearts. I love my boy.
- 2 cups milk
- 3 eggs
- 1 cup flour (if using whole wheat flour, add an extra egg)
- 2 tablespoons butter (preferably ghee) or coconut oil (plus a little for cooking the first pancake)
- pinch of salt
- Pour the milk, eggs, flour and butter into a blender (wet first) and whir to combine.
- Heat a 7-inch cast iron skillet over medium heat. I sometimes bump it up to high heat to speed up the process, then reduce it back to medium when I start cooking the crepes. You want the skillet nice and hot.
- Add a small amount (1 teaspoon or so) of ghee or coconut oil to the pan to prepare it for your first pancake. Ladle ⅓ cup of the batter (a scant ladle full) into the skillet and swirl it around confidently until it covers the bottom of the pan and starts to set. Allow it to cook for about a minute, maybe less. Keep an eye on it.
- Once it seems done (you'll quickly get the hang of it) use a spatula to loosen it off the pan a bit and (again, with confidence) flip it over. Let it cook for 15-30 seconds. Repeat until your batter is done. Swirl the batter in the blender from time to time to keep the flour from settling.
- You will likely not need any more ghee or coconut oil for the remaining pancakes since there is some in the batter. From time to time the heat might need to be adjusted as the pan will get increasingly hot throughout the cooking.
If you want to try soaking your crepes for increased digestion, combine all ingredients EXCEPT for the eggs. Whirl in 2 tablespoons of dairy kefir, yogurt or lemon juice. Leave the batter on the counter overnight (ideally 12-24 hours) and add in the eggs in the morning before cooking. You will need to use a non-dairy milk for this (I like coconut milk). Regular milk may spoil.