Stuffed with cheese or mashed potatoes, fried in butter or baked in the oven, ready to eat or refrigerated for the next day – crepes are so good they disappear right away. When my brother and I were little, we liked to sneak in the kitchen and steal some crepes without waiting for our mother to finish cooking them, and she wasn’t happy about it. Now, when I make crepes, my daughters do the same thing to me, so I think of my mother in the same situation and my irritation disappears. However, I have discovered one thing: the best crepes are made at night, when everyone in the house is sleeping. And just like that, you’ve got breakfast ready for everyone to enjoy in the morning.
AuthorNata AlbotCategoryBakery, Breakfast, Desserts, VegetarianDifficultyIntermediateStuffed with cheese or mashed potatoes, fried in butter or baked in the oven, ready to eat or refrigerated for the next day – crepes are so good they disappear right away.
Beat the eggs, sugar and salt.
Add milk and a few tablespoons of vegetable oil.
Add flour and blend in well until smooth batter is formed.
Gradually, pour the remaining milk and stir continuously until the batter has reached the consistency of dense milk.
For best results leave the batter sit over night.
When making the first crepe, add a small amount of oil to the skillet. I lightly cook them on both sides; some prefer to cook them on one side only.
For the filling, use a mix of cottage chees, 2 eggs, a handful of pre-washed golden raisins, sugar and salt.
After filling the crepes, fold them like an envelope and fry in a skillet. Also, you could roll the crepes, grease with butter and bake in the oven. Instead of butter, you can also use a mix of sour cream and egg.
Coat each layer of rolled crepes with this mix, cover with tin foil and bake in the oven on low heat
for about 30 minutes.
Ingredients
Directions
Beat the eggs, sugar and salt.
Add milk and a few tablespoons of vegetable oil.
Add flour and blend in well until smooth batter is formed.
Gradually, pour the remaining milk and stir continuously until the batter has reached the consistency of dense milk.
For best results leave the batter sit over night.
When making the first crepe, add a small amount of oil to the skillet. I lightly cook them on both sides; some prefer to cook them on one side only.
For the filling, use a mix of cottage chees, 2 eggs, a handful of pre-washed golden raisins, sugar and salt.
After filling the crepes, fold them like an envelope and fry in a skillet. Also, you could roll the crepes, grease with butter and bake in the oven. Instead of butter, you can also use a mix of sour cream and egg.
Coat each layer of rolled crepes with this mix, cover with tin foil and bake in the oven on low heat
for about 30 minutes.
Notes
Serve them hot, with sour cream and honey and you’ll never regret the time spent on cooking this recipe.
