Sasha's Crepes recipes

Sasha's Area

Cooking home

Meat and Poultry

Crêpes and pastries

To prepare perfect crêpes, you need a flat round stick pan with a sharp angle between the bottom and borders, a thin and long spatula for turning the crêpes and a pastry brush to oil the pan with a thin layer of oil before frying each crêpe. Crêpes are not to be reheated in a microwave - they become gray and unattractive.

Traditional Russian Crêpes - Bliny

Traditional Russian Pancakes - Oladyi

Cr êpes with meat filling

Traditional Russian Crêpes - Bliny

Ingredients:

3 eggs
2.5 cups of milk
1.5 cups of flour
3 tbsp. of sugar
1/2 tsp. of salt
1 tbsp. of baking soda, mixed w/ vinegar to create a chemical reaction
Olive oil

Preparation:

Mix the ingredients and stir them in a blender. Sift the flour before adding it in. Oil the frying pan with a pastry brush. Heat the pan until very hot. Pour the liquid batter onto the pan, and each crêpe on both sides, until golden. Adjust the heat and frying time to create more tender or crustier crêpes. Serve with sour cream, jam, or anything else you like.

Makes 20 crêpes.

Traditional Russian Pancakes - Oladyi

Ingredients:

1 egg
2 cups of kefir
Flour (about 1 cup)
1 tsp. of baking soda
1/2 tsp. of salt
1 tbsp. of sugar

Preparation:

Mix the egg and the kefir, add baking soda, sugar and salt. Keep adding sifted flour until you get a batter, which has the same consistency as the sour cream. Fry oladyi on a hot pan in a lot of oil. Place the batter onto the pan with a spoon.

Crêpes with meat filling

Ingredients:

For the batter:

3 eggs
2.5 cups of milk
1.5 cups of flour
3 tbsp. of sugar
1/2 tsp. of salt
1 tbsp. of baking soda, mixed w/ vinegar to create a chemical reaction
Olive oil

For the filling:

2 lb. (1 kg) of ground meat - beef, pork, chicken or turkey
1/2 large onion
salt

Preparation:

First, prepare the filling: Heat some oil in the frying pan. Finely cut onions and fry until golden. Separate the ground meat with a fork, fry with the onions until brown.

Prepare the crêpes as specified in the traditional crêpes recipe, but fry each crêpe only on one side. Place each crêpe on a plate, fried side up. Put some of the filling (about 1/2 tbsp.) in the crep, and fold in each side, to create a flat cylinder. Then, roll the cylinder down, to create a square pocket. Fry each crêpe pocket on a hot pan, on each side.