Wednesday, March 5, 2014

Delicious And Easy Crepes Recipe


Have you heard of BLINCHIKI? That's Russian word for CREPES!

I love crepes! I have always loved crepes! And my mom's crepes were the best!

I remember watching my mom make them... well, when she actually made them. Since non-stick pans were not available back then, and my mom did not have the patience to wait until her pan gets hot enough, the first few crepes would not come out well, and she would throw them away.  As a result, she would not make crepes often enough.

Unfortunately, this led me to believe that crepes are hard to make, and for the longest time, I deprived myself and my family from eating crepes at home. How could I? What's my excuse? I have the non-stick skillet and having lack of patience is not really good excuse, because the entire process takes no more than 10-15 minutes!

Finally, last Sunday, I decided to face my fears and make crepes for my boys. I got the recipe from mom, got my non-stick pan out and... did it! Crepes got four thumbs up, and I got lots of sweet kisses!
Shopping list for 8 7-8" the most delicious crepes:
3 tbs unsalted butter, melted
3/4 cup milk
1 tbs heavy cream
3 eggs
3/4 cup all purpose flour
1/4 tsp salt
** Always remember: for baking recipes, the ingredients and measurements must be followed precisely, but in cooking, feel free to improvise.

1.  Combine all the ingredients in a medium size bowl, and whisk (or blend) until smooth. 
2.  Heat a medium skillet (crepe pan would be great, of course, but not necessary). 

Once heated, brush pan with butter or oil (I definitely prefer butter!), pour about 3 tablespoons batter into the skillet and swirl skillet around to coat the entire bottom in an even layer. 

Don't be nervous! Just do it, and you will see that the move will come naturally to you.

Let the crepe cook until the bottom becomes a little golden, 20-30 seconds. Use a spatula to lift the edges, and then flip the crepe in one movement. If you are like me (i.e. not a pro), the crepe will land a little off-center of the skillet, so just shake the skillet a little util the crepe will shift to the center. Repeat until no batter left and stack the crepes on top of each other.
And this is how crepes look on the other side.
Voila! How long was that? 10 minutes?

3.   Now is the best part - yum, yum, yum. 

There are so many ways how we can eat crepes. We can garnish it with maple syrup, sour cream, dusted sugar powder, berries... We can also stuff them with all kinds of fillings from sweetened cottage cheese, fruit, Nutella, berries, to cheeses, veggies, or any kind of meats... 

I feel another post is brewing in my head - I love crepes stuffed with seafood! But for today, I chose the classic Russian crepes garnish - syrup and sour cream... and coffee, of course.
Bon app├ętit!
xo, Zuma A.

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