Sunday, 7 May 2017

Classic Russian Kefir Crepes.

2 cups Kefir
2 eggs
1 1/2 cup all-purpose flour
1/2 tsp salt
1 tsp sugar
1/2 tsp baking soda
1 cup boiling water
4 tbsp oil
butter for greasing

In a medium pot whisk together Kefir, eggs, salt and sugar. Heat the mixture so it’s warm (not hot) to the touch, about 2-3 minutes, whisking constantly.
Then take it off the heat, pour it into the medium bowl and sift in the flour.
Whisk everything to combine.
The batter is going to get pretty thick, but don’t worry we will dissolve it with hot water later.
Once everything is mixed, add baking soda to 1 cup of boiling water and slowly pour it into the batter whisking constantly.
Add oil and mix once more.
Preheat 2 non-stick pans over medium-high heat and grease it with a little knob of butter.
I prefer to use 2 skillets at the same time as it makes things go much faster.
When the pans are hot, working one at a time, pour in about 1/4-1/3 cup of batter, depending on the size of your pan, into one side of the pan and swirl it quickly to cover the entire pan with a thin layer of batter.
When the top of the crepe has no more wet spots and edges turn crispy, run the spatula underneath the edges of the crepe, then lift it with hands or spatula and flip it over. Cook for another 30 seconds and remove to a plate.
Reduce heat to medium and continue cooking crepes until no more batter remains greasing the pan with butter before each crepe.
Stack cooked crepes one on top of each other and serve.
These crepes can be served with either sweet or savory condiments.


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