Crepes for breakfast! Magic words. I’m sure everyone would be happy to hear this on the lazy weekend morning. Crepes is a signature dish of Russian/Ukrainian culinary. Crepes can be served with variety of fillings, from sweet cheese filling, to savory mushroom or meat filling. Your choice. Even though it is very popular, everyone has their own way of preparing them.
I’ve got this recipe from my mother in law. Why I loved it? Well… Most of the recipes that we have in Slavic homes are not very specific, and don’t include exact measurements, which makes it very difficult to cook anything if you don’t know how its supposed to turn out. So the recipe that I’ve got from my mother in law was kinda like that too, but it had a little secret trick to it. It is a very simple recipe. I’m using this recipe for over a decade, and my crepes turn out perfect every time, and I would love to share it with you. Don’t worry I do have the measurements for you, so you can make a choice whether to cook it easy way or super easy way. Let’s get cooking.
Ingredients:
- 6 eggs
- 1 1/2 cups flour
- 3 cups milk
Cheese Filling (optional)
- 4 cups farmers cheese at room temperature
- 7 ounces ricotta cheese (optional)
- 7 ounces condensed milk
In medium bowl with wire whisk or hand mixer beat eggs. Add flour 1/3 at a time and mix until well incorporated and smooth. Here is the trick: after you beat the eggs, start adding the flour until the mixture gets very thick. I mean so thick that it will make it difficult to whisk it. So if you want to use 4 eggs instead of 6 or just 2, you don’t need to do the math to figure out how much flour to use, just mix it until its very thick that’s all.
Start adding milk a little bit at a time while mixing the batter. The batter should be a consistency of buttermilk.
Preheat your skillet on medium heat. Its supposed to be very hot to prevent sticking and burning of the first crepes. I use two 7-inch skillets when I cook crepes. You can do it in a larger skillet, but your crepes will turn out bigger, and you can cut them in half. Its up to you. Butter your skillet.
Pour 1/4 cup batter into skillet. Cook about 2 minutes until top is set, underside just browned.
With metal spatula lift edge of crepe all around, and invert on other side. Cook 1 minute.
Slip cooked crepe onto waxed paper or plate.
Repeat with the rest of batter. Stack cooked crepes one on top of another to keep warm.
It took me an hour to make 41 crepes. Just like mentioned above, you can always cut the recipe. Crepes can also be made ahead. Wrap in foil, freeze for up to 2 months. Just get them out, and thaw at room temperature for 1 hour.
For the cheese filling, mix farmers cheese, ricotta, and condensed milk together. You can skip ricotta if you want to, its just makes the filling more creamier. You can skip condensed milk, if you don’t like it sweet, I know my family does. There is no right or wrong on this. I sometimes add raisins or craisins to the filling, so its optional too.
Spoon about 1/4 cup of filling mixture across the center of each crepe. Roll up.
Serve with your favorite preserves or sour cream, or whatever you like. I hope you love these, and if you have any questions, please ask. Enjoy!
BREAKFAST CREPES WITH CHEESE FILLING
By VerasCooking.com
Ingredients:
- 6 eggs
- 1 1/2 cups flour
- 3 cups milk
Cheese Filling (optional)
- 4 cups farmers cheese at room temperature
- 7 ounces ricotta cheese (optional)
- 7 ounces condensed milk
Instructions:
- In medium bowl with wire whisk or hand mixer beat eggs.
- Add flour 1/3 at a time and mix until well incorporated and smooth. Here is the trick: after you beat the eggs, start adding the flour until the mixture gets very thick. I mean so thick that it will make it difficult to whisk it. So if you want to use 4 eggs instead of 6 or just 2, you don’t need to do the math to figure out how much flour to use, just mix it until its very thick that’s all.
- Start adding milk a little bit at a time while mixing the batter. The batter should be a consistency of buttermilk.
- Preheat your skillet on medium heat. Its supposed to be very hot to prevent sticking and burning of the first crepes. I use two 7-inch skillets when I cook crepes. You can do it in a larger skillet, but your crepes will turn out bigger, and you can cut them in half. Its up to you. Butter your skillet.
- Pour 1/4 cup batter into skillet. Cook about 2 minutes until top is set, underside just browned.
- With metal spatula lift edge of crepe all around, and invert on other side. Cook 1 minute.
- Slip cooked crepe onto waxed paper or plate.
- Repeat with the rest of batter. Stack cooked crepes one on top of another to keep warm.
- It took me an hour to make 41 crepes. Just like mentioned above, you can always cut the recipe. Crepes can also be made ahead. Wrap in foil, freeze for up to 2 months. Just get them out, and thaw at room temperature for 1 hour.
Instructions for cheese filling:
- For the cheese filling, mix farmers cheese, ricotta, and condensed milk together. You can skip ricotta if you want to, its just makes the filling more creamier. You can skip condensed milk, if you don’t like it sweet, I know my family does. There is no right or wrong on this.
- I sometimes add raisins or craisins to the filling, so its optional too.
- Spoon about 1/4 cup of filling mixture across the center of each crepe. Roll up.
- Serve with your favorite preserves or sour cream, or whatever you like.
Enjoy!
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