We all have a special family-recipe that we associate with our childhood. A sweet memories about a meal that the whole family shares around the table or a parent/grandparent cooking on the stove. It's a bizarre form of nostalgia that takes you back to the past. Let's call it food nostalgia as it directly links memories to food.
Traditional Russian crêpes (also known as Blini, Blinchiki or Russian pancakes) definitely have a special place in my heart. There is just simply nothing like these paper-thin, delicate, and lacy golden beauties. This recipe is very special to me as it was passed through generations in my family: from my grandma to my mother, and them from my mother to me. I was so pleased when my one-year-old boy gobbled it up as soon as I put it in front of him! He must've known the magic about it.
These crêpes are very versatile. They can be served with maple syrup or your favourite jam and yoghurt/sour cream for breakfast. If you prefer a savoury option, pair them with smoked salmon and avocado or ham and cheese. Or just stuff them with mince or ricotta to make a delicious wrap for a lunch on-the-go.
The recipe itself is very simple, and as always, the more you practice the better you become. Trust me once you have mastered it you are hooked forever.
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Mum's Paper-thin Crêpes
These crêpes are very versitile. They can be served with maple syrup or your favourite jam and yoghurt/sour cream for breakfast. If you prefer a savoury option, pair them with smoked salmon and avocado or ham and cheese. Or just stuff them with mince or ricotta to make a delicious wrap for a lunch on-the-go.
4 eggs (organic if possible)
500 ml milk, warm (organic if possible)
70g flour, plain
260g corn flour
50g butter, melted
1 tsp sugar
1/2 tsp salt
1/2 tsp turmeric, ground
Beat eggs with warm milk (around 30-40C). Add sugar, salt, turmeric, and mix well.
Add cornflower and sieved flour to the mixture. At last, pour melted butter into the bowl.
Mix thoroughly using a whisk or a hand blender until the lump-free consistency is obtained.
Leave mixture at room temperature for at least 30 minutes to set.
When ready to bake quickly pour a little batter on a HOT non-stick frying pan and swirl it around in a circle to coat the bottom in a thin layer.
Cook until the bottom turns golden, about 1-2 minute. Use the thin spatula to flip the crêpe over and cook the other side until golden, about 30 sec.
You can leave the batter overnight in the fridge and cook crêpes the next day for a delicious breakfast. These golden beauties can be served with melted chocolate, fresh fruits, nut butter, jam and whipped cream; or savoury options: melted cheese and marmite, avocado and salmon, ham and cheese.
Calories 390, Carbs 54 grams, Fat 12 grams, Saturated Fat 6 grams, Protein 14 grams, Sodium 256 milligrams