There’s nothing like a slow Sunday morning, when the kids are still asleep and I have a lovely morning in the kitchen all to myself. This is a perfect morning for making crepes! Once the aroma of of heated butter and sugar starts saturating the house, the family tumbles down the stairs, sleeply-eyed, still in pj’s.
Russian-style crepes or bliny are very airy and light, not as dense as French recipes. Our favourite stuffing combo is sour cream + smoked salmon / caviar, cream cheese + jam, and the kids’ favourite – plain Nutella.
|The crepes have disappeared so fast, I had no chance to snap a photo. So this photo is for the recipe of French Crepes|
Makes: 12 6-inch crepes
- 0.5 cup kefir
- 2 eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar
- 1,5 cups white flour
- 1 cup milk
- 2 tbsp oil
- In a microwave heat kefir for about 20 sec., until warm. Pour kefir in a mixing bowl, add eggs, soda, baking powder, sugar and salt. Beat until mixed.
- Add sifted flour, mix well.
- Pour 1 cup milk in a small pot over medium heat, bring to a boil. Slowly add the milk to the flour mix, mixing well.
- Fold in oil.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Return pan to burner and cook until top is set and edges begin to turn golden, about 30 sec. Loosen with a spatula and flip. Continue cooking 30 sec more. Transfer crepe to a plate. Cover with kitchen towel to keep warm. Repeat with remaining batter.