Breakfast, Crepes, FOOD, Kid-friendly Recipes

EASY CREPE RECIPE (Blinchiki with MILK & Eggs)

Crepes (blintzes or “blinchiki”) are well-loved among the Russian population. They are made using milk, whey, sour milk, kefir, yogurt, and even plain water. This crepe recipe is very simple and uses milk, which can be substituted with whey or any other liquid of choice (e.g., sour milk).

If you prefer crepes without holes, this recipe is for you. However, you can add a pinch of baking soda to the batter if you prefer crepes with holes. If you want fluffier crepes, add 1/2 teaspoon of baking soda mixed with 1 teaspoon of apple cider vinegar.

It has been a while since I made blinchiki because I try 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. After checking the ingredients, I finally concluded that I would allow organic white flour, but without bleached flours, corn oils, or other strange ingredients. Let it be homemade.

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

crepes with milk and eggs - organicbiomama

Easy Crepe Recipe with Milk and Eggs (Blintzes, Blinchiki)

Ingredients:

How to make crepes with milk and eggs:

  1. Warm the milk in a pot by placing it on low heat. Meanwhile, work with other ingredients.
  2. Beat the eggs together with salt.
  3. Slowly add hot water to the eggs while continuing to beat. If you prefer, you can omit the water.
  4. Sift 1/2 cup of flour onto the egg mixture and mix.
  5. Add the warm milk to the egg mixture and mix.
  6. Sift the remaining 1/2 cup of flour into the milk-egg mixture and mix until smooth.
  7. Add 1 tablespoon of maple syrup and mix.
  8. Add 2 tablespoons of vegetable oil or melted butter.
  9. Let the batter rest on the countertop for at least 10 minutes. Alternatively, you can leave the batter in the fridge overnight and cook in the morning.
  10. Preheat a skillet over medium heat. Pour 1 teaspoon of oil and spread it evenly on the bottom of the skillet. Pour enough batter to cover the bottom of the pan. Lift the pan and spread the batter to form a round crepe. Let cook until the bottom browns slightly, then flip to the other side and cook until lightly browned.
  11. Reduce the heat to low-medium or adjust the temperature to prevent burning. Pour more batter and spread it on the bottom of the skillet to form a round shape. Let cook until the bottom browns slightly, then flip to the other side and cook until lightly browned.
  12. Repeat until the batter is finished.
  13. Brush melted butter onto each crepe. You can stuff the crepes with your favorite filling such as honey, cream, cottage cheese, or enjoy them plain.

Enjoy your delicious crepes!

crepes with milk and eggs - organicbiomama

crepes with milk and eggs - organicbiomama

crepes with milk and eggs - organicbiomama

 

Check out other Crepe Recipes too:

Crepe Recipe: Blintzes (Blinchiki) with Whey and Eggs

How to Make Crepes Without Eggs (Blinchiki with No Eggs): A Simple Recipe

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