Easy Crepes Recipe
Ukrainian's make lots of crepes (nalisniki,) so a fail-proof recipe is a must! This is my mom's easy crepes recipe that I've made for weddings, engagement party or as a family favored dessert! Learn how to make an easy lump-free batter without a blender and step-by-step-photos!
How to make easy crepes:
Pre-heat an 11-inch non-stick skillet over low heat.
Beat togther the eggs and flour until a thick paste forms. Gradually add milk over low speed until mixture smooths out. Beat in remaining ingredients.
Pour 1/4 cup of batter into the pre-heated pan and quickly tilt and shake side to side for the batter to spread evenly. Cook until edges slightly crisp and flip over. Cook an additional 45 seconds before removing. Stack and repeat.
Serve filled or alone. Makes 22 crepes.
For savory crepes: Omit the sugar.
To use a blender: Throw all the ingredients in no given order and blend until smooth.
Note: This recipe can easily be doubled, quadrupled, etc to serve a large crowd or banquet.
TO FREEZE CREPES: Roll or fold each individual crepe into fours to prevent sticked together crepes. Freeze in zip-loc bags. I like to roll mine filled with cheese then layer between butter for ready-to-bake crepes and freeze in disposable foil pans.
Serving: 1crepeCalories: 61kcalCarbohydrates: 8gProtein: 3gFat: 2gSaturated Fat: 1gCholesterol: 39mgSodium: 103mgPotassium: 51mgFiber: 1gSugar: 2gVitamin A: 90IUCalcium: 32mgIron: 1mg