I am so excited to finally share this recipe on my blog! As I have mentioned before, I am not a baker. Anything that requires the use of flour = lots of time and effort in my brain. But I love crepes! In Russia there is a whole celebration about crepes (ok, it’s actually about the end of winter, but we celebrate with crepes!)
This recipe is super simple, but I can never remember if it’s 2 cups of milk and 3 of flour, or the opposite (psst…it’s the opposite), and I keep losing my paper version cheat sheet. Well, no more! Now it is embedded here! You’re welcome!
- 2 cups of all purpose flour
- 3 cups of whole milk
- 3 eggs
- 1 table spoon of sugar (powdered preferred)
- 1 tea spoon of salt
Mix all the eggs, sugar, and salt until the eggs become foamy. Add milk and add flour and mix well until the consistency is slightly viscous.
Preheat a non stick frying pan on medium high. It helps to have a nice pan at this stage so it is easier to flip the crepes, but if your pan is older and has scratches on it, just use a little bit of butter so the crepe doesn’t stick.
Pick up the pan from the stove top use a soup ladle to spread the mixture around. One ladle makes a perfect 12″ crepe for me
The first side will take about 1-1.5 minutes to cook or until the edges start peeling from the pan. Flip the crepe using a large spatula and cook the second side for another 30 seconds.
Seems simple enough unless you decide to make a ton of them! Enjoy!
P.S. This recipe makes “neutral” crepes that can be used as desert or with served for dinner with chicken. If you’d like sweeter crepes, just add more sugar.
P.P.S. Use different flour for gluten free version. (I’d like to experiment with buckwheat flour next time.)