Crepes (or naleśniki) are very versatile. They can be served sweet with jam, nutella, farmers cheese and fruit or savory with meat, vegetables and cheese. When made properly are light, thin and soft. They cook very fast and extra amount can be easily frozen.
I sifted the flour and salt to make the dough is clump free.
Then I added eggs, milk and sparkling water. You can replace sparkling water with regular water but sparkling water makes crepes softer. If you’re planning to serve crepes sweet you can add a tablespoon of sugar to the dough.
You can use hand mixer or blender to mix all the ingredients. You can do it by hand but the dough may not be as smooth.
After the dough is mixed, I let is rest for about 15-30 minutes. That will make air bubbles to disappear.
I used a tablespoon of coconut oil for frying. Olive oil will be as good. I used a ladle and spread it thin on a warm oil. It can be too hot because it will burn or too cold because the dough will absorb the oil and get very greasy. I used a spatula to lift the sides and check if that side is done. It should look more or less like the picture. Then flip it to the other side.
Then repeat until all of the dough is gone. Add a little bit of oil between frying each crepes.
If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 1 cup of all-purpose flour
- 1 cup of milk (cow, coconut, almond or soy)
- 3/4 cup of sparkling water
- 2 eggs
- pinch of salt
- coconut or olive oil for frying
- Sift the flour and salt and mix all of the ingredients in mixer or blender.
- Grease up the pan, wait until the oil warms up and spread a thin layer of the dough on the pan.
- Lift the edge of the crepe gently to see if it’s done. Then flip on the other side and repeat until the dough is gone.