It was quite a challenge to choose a worthy candidate to top off the month of traditional desserts! I referred to ol’ recipe notebook for inspiration and interviewed some of my Ukrainian friends to pick up their brains on this subject. After thorough research we all agreed that it should be crepes!
Yep, technically they are not baked in the oven, but hey — it’s probably the most easy and popular recipe everyone makes. Crepes, or blini as we call them, are a great canvas for various creations. Top them with farmer’s cheese and berries to make light and picture-perfect breakfast, or add a dollop of sour cream and caviar to get a fancy savory appetizer. The possibilities are endless!
As it often happens with traditional recipes, there could be plenty of variations and everyone is raving that his/her is the only RIGHT one. I kissed a lot of crepes frog before finding the one below, but since that I’ve never looked back. Give it a try and you have delicious breakfast for weeks ahead 😉
*makes 20-25 crepes
For the batter:
2 tbsp sugar
pinch of salt
400 g milk
180 g flour
2 tbsp sunflower oil + more for greasing
In a medium bowl whisk eggs, sugar and salt until just combined, add milk and whisk everything together. Add flour and mix all ingredients well to get smooth batter. Add sunflower oil and give it a good stir, set the bowl aside.
Meanwhile grease a large nonstick skillet and place it over medium-high heat. Pour one kitchen ladle of batter onto hot skillet and spread it evenly on the entire surface. Cook 1 minute on the first side, or until the edges are dry and bottom is golden. Then carefully flip the crepe and cook it for 1 more minute. Adjust the heat if needed.
Stack crepes on a plate and cover them with a clean kitchen towel. For extra deliciousness grease each crepe with a piece of butter, you’ll thank me later 😉