Crepes are a beloved breakfast classic that hold a special place in my heart. Known as Nalysnyky in Ukrainian, they were a cherished childhood treat made by my grandmother. I love mine with a delicate layer of sour cream rolled in the center, then topped with pure maple syrup—a simple yet heavenly combination. But the beauty of crepes lies in their versatility! Whether you prefer them sweet or savory, they can be enjoyed any time of day. Top them with fresh fruit, fruit fillings, peanut butter, jelly, caramelized onions, or anything your heart desires. If you can dream it, crepes can make it delicious!
Ingredients:
1 cup Unbleached Flour
1 Tbsp. Sugar
1/4 tsp. Celtic Salt
1 1/3 cup Whole Milk
1 Tbsp. Vanilla Extract
3 large Eggs
3 Tbsp Melted Butter
Instruction:
- In a large mixing bowl combine flour, sugar & salt and stir to combine.
- In a second mixing bowl, combine milk, vanilla, eggs & melted butter. Mix until well blended.
- Pour the wet ingredients into the dry ingredients and beat until smooth.
- Use a crepe pan to cook. If you do not have a crepe pan on hand, use a frying pan to cook. This goes faster with 2 frying pans cooking simultaneously.
- Heat frying pans to medium-high heat. Melt a 1/2 Tbsp. butter for the first crepe only to prevent sticking.
- Next pour 1/4 cup of batter into the pan, pick up the pan, and swirl it around in a circle to create a thin layer of batter that covers the whole bottom of the pan.
- Allow to cook until the top is not longer wet (this only take a minute or so) then flip to slightly brown the back side (this only takes about 15 seconds).
- Start a stack on a plate and continue to cook using both frying pans.
- Serve 4-5 at a time by placing toppings on a flat crepe, rolling, then topping with syrup.
- Enjoy!