In our family, Sunday’s are synonymous with naleszniki. Aka, Crêpes! Brunch is a great time to enjoy these, but dinner can be too with salmon, chicken and roasted veg. Here is a simple recipe from my mom. They are extremely easy and you really can use them in place of bread if you want! Savory or sweet, they are a treat.
Recipe for Sweet Crepes:
2 cups of flour
1 1/2 cups of whole or 2% milk
3 whole eggs
pinch of salt
1/2 teaspoon of vanilla extract
2 teaspoons of sugar ( if you like sweeter batter)
(For gluten free use GF King Arthur flour, and also add 1/4 cup melted butter)
(For savory crepe, follow same recipe but omit sugar, vanilla extract. Add finely chopped or dried dill/basil, add extra pinch of salt)
Mix into a thin, less than pancake consistency, almost liquid-like batter. Feel free to add more milk to get this texture. You can also blend these (savory) ingredients to get extra smooth batter.
To Cook Crêpes: Heat low-sided 8-inch skillet or crêpe pan over medium high heat. Coat pan with 1/4 tsp of light grape seed or vegetable oil. Pour 1 ladle of batter into the heated skillet. Swirl the skillet until bottom of the pan is covered with batter. It can be very thin. Cook the crepe for about 1 minute. Use a thin spatula to loosen the edges of the crêpe, check to see it is browned. Slide a spatula under the crêpe and gently flip it upside down. Cook for about one more minute, just until golden and transfer crêpe to a cooling rack or plate. Repeat with remaining batter.
Ideas to top with:
Sweet: Blueberry preserves, sour cream mixed with sugar (European), stuff with pineapple cottage cheese or cottage cheese with cinnamon.
– Dill or basil crepe with Salmon lox, dill cream cheese/veggie cream cheese, capers, sliced red onion
– Ham and gruyere cheese
– Grilled/rotisserie pulled chicken with marinated red peppers, spinach, pesto, fresh mozzarella.
Toasted in pan.