Another recipe from my mom. It’s very special for me, because crepes was the very first meal I cooked independently!:) That recipe I took from the magazine, and my crepes were filled with fresh strawberries and crème fraîche. I always liked these “thin large pancakes”, but how to make them thin remained a mystery. It took trial and error to figure out that thickness depends on such factors as heat level and frying surface, not only ingredients and their quality. For now, when making crepes I add a few tablespoons of oil into the batter and cook them on a dry heated surface (greasing a skillet only when making the first crepe). That helps to achieve needed thickness. Below is a slightly different recipe, because it’s mom’s recipe:)
Crepes can be served hot or cold, with fruit, yogurt, sour cream, nut butter, jam or any other topping. The following batter recipe is suitable for savory filling such as mushroom, potato, cheese, or any other you like:)
1 cup milk
1 cup sparkling mineral water/just plain water
1 cup flour
1/2 tsp salt
300 g soft white cheese such as cottage cheese/quark/ricotta/cream cheese
2 tbsp powdered sugar
finely grated zest of 1 lemon
1 tsp vanilla essence, optionally
a few tablespoons oil, for cooking
In a bowl, whisk together the eggs, milk and water. Gradually add in flour and salt, whisk until smooth. Alternatively, put all batter ingredients in a blender and pulse until well combined.
Brush a medium sized non-stick skillet with 1 tablespoon of vegetable oil and heat over medium-high heat. Ladle about 1/3 cup of batter into the center of the skillet, quickly swirling the pan from side to side to completely coat the surface with batter. Heat crepe through until edges get slightly crispy. Flip and cook the other side (about 20-30 seconds more). Remove and repeat the process with all the remaining batter, stacking crepes onto a plate. Use some oil to coat the skillet if needed.
For the filling: in a bowl, soften the white cheese with a fork. Add powdered sugar, lemon zest or/and vanilla and mix until well combined.
Spread a spoonful of white cheese mixture over each crepe and fold or roll into log. Serve with greek yogurt and fruit of your choice.