EASY CREPE RECIPE (Blinchiki with MILK & Eggs)

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Crepes (blinchiki) is well-loved among the Russian population. They make them using milk, whey, sour milk, kefir, yogurt, and even plain water. This crepe recipe is a very simple one, which uses milk, and can be substituted with whey or other liquid of choice (sour milk, for example).

I don’t like crepes with holes, so this recipe makes crepes without holes. If you want them with holes, you can add a pinch of baking soda to the batter. If you want them fluffier, add 1/2 teaspoon of baking soda mixed with 1 teaspoon of apple cider vinegar.

It’s been a long time since I made blinchiki. That’s because I tried to avoid white flour as much as possible. Since crepes are one of our childhood foods, my husband started missing them and started buying them from the store. Checking the ingredients, I finally concluded, okay, let be white flour but only organic.  No bleached flours, no corn oils, no other strange ingredients. Let it be homemade.

I am thinking to experiment making healthier crepes using sprouted whole grains, but for now, check out this recipe and stay tuned for new ones.

EASY CREPE RECIPE (Blinchiki) – Milk + Eggs

Ingredients:

easy crepe recipe - blinchiki - organicbiomama.com

How to make crepes (blinchiki):

1. Pour the milk in a pot and warm it up. Just place the pot on low heat, and work with other ingredients until milk warms up.

2. Beat eggs together with salt.

3. Slowly add hot water, continue beating while adding. I did not add water.

4. Sift 1/2 cup of flour on the egg mixture. Mix.

5. Add warm milk to the egg mixture. Mix.

6. Sift the rest of the flour, which is 1/2 cup, into the milk-egg mixture. Mix until smooth.

7. Add 1 tablespoon of Maple syrup. Mix.

8. Add 2 tablespoons of vegetable oil or melted butter.

9. Let the batter rest for at least 10 minutes on the countertop. You can leave the batter overnight in the fridge, and cook in the morning as well.

10. Preheat the skillet. Start with medium heat. Pour 1 teaspoon of oil and spread it on the bottom of the skillet. Pour the batter enough to cover the bottom of the pan. Lift the pan and spread to form a round crepe. Let cook until bottom browns slightly. Flip to the other side and cook until light brown.

11. Reduce heat low-medium or adjust the temperature so that the crepes don’t burn while cooking. Pour batter and spread on the bottom of the skillet to form a round shape. Let cook until bottom browns slightly. Flip to the other side and cook until light brown.

12. Repeat until the batter finishes.

13. Put some melted butter on each crepe by spreading it all over the surface with a brush. You can stuff the crepes with your favorite filling (honey, cream, cottage cheese, etc), or enjoy them plain.

Bon appetit!

easy crepe recipe - blinchiki - organicbiomama.com easy crepe recipe - blinchiki - organicbiomama.comeasy crepe recipe - blinchiki - organicbiomama.com

easy crepe recipe - blinchiki - organicbiomama.com easy crepe recipe - blinchiki - organicbiomama.com

EASY CREPE RECIPE (Blinchiki) - Milk + Eggs

Ingredients

  • 1 cup Milk I used raw grass-fed milk, any nut milk should work too
  • 1 cup Organic All-purpose Flour
  • 2 eggs
  • 2 Tbsp Vegetable oil (I used Organic Sunflower oior melted Butter/Ghee
  • 1/2 tsp Sea salt
  • 1 Tbsp Maple syrup
  • 1/2 cup Hot water optional
  • Melted Butter/Ghee - for spreading on cooked crepes

Instructions

  • Pour the milk in a pot and warm it up. Just place the pot on low heat, and work with other ingredients until milk warms up.
  • Beat eggs together with salt.
  • Slowly add hot water, continue beating while adding. I did not add water.
  • Sift 1/2 cup of flour on the egg mixture. Mix.
  • Add warm milk to the egg mixture. Mix.
  • Sift the rest of the flour, which is 1/2 cup, into the milk-egg mixture. Mix until smooth.
  • Add 1 tablespoon of Maple syrup. Mix.
  • Add 2 tablespoons of vegetable oil or melted butter.
  • Let the batter rest for at least 10 minutes on the countertop. You can leave the batter overnight in the fridge, and cook in the morning as well.
  • Preheat the skillet. Start with medium heat. Pour 1 teaspoon of oil and spread it on the bottom of the skillet. Pour the batter enough to cover the bottom of the pan. Lift the pan and spread to form a round crepe. Let cook until bottom browns slightly. Flip to the other side and cook until light brown.
  • Reduce heat low-medium or adjust the temperature so that the crepes don't burn while cooking. Pour batter and spread on the bottom of the skillet to form a round shape. Let cook until bottom browns slightly. Flip to the other side and cook until light brown.
  • Repeat until the batter finishes.
  • Put some melted butter on each crepe by spreading it all over the surface with a brush. You can stuff the crepes with your favorite filling (honey, cream, cottage cheese, etc), or enjoy them plain.

 

Check out other Crepe Recipes too:

CREPE RECIPE (Blinchiki with WHEY & Eggs)

CREPES WITHOUT EGGS (Blinchiki with No Eggs)

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organicbiomama

Hi! My name is Feruza. I am from sunny Uzbekistan. Currently, I am a stay at home mom of two beautiful boys and have a wonderful supportive husband. I hold Masters' degree in Multimedia Engineering, but at this moment, I am just a Mom. With all my love to my family, I try to nourish them with wholesome foods always trying and experimenting new recipes. My hobbies are languages, healthy lifestyle, nourishing food, books, sewing, knitting, DIYs, homeschooling, and much more! I felt the need of my own corner where I could collect all of my favorite recipes and information without losing them. And here it is! Enjoy!

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