Crepes with Cream and Sour Cream
Baking and Desserts | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
4
Description
Adding cream is optional, but it results in a richer flavor. The crepes turn out thin and very delicious ;)
Ingredients
- Milk - 17 fl oz
- Cream 22% - 1 fl oz
- 20% Sour Cream - ½ tablespoon
- Chocolate eggs - 2 pieces
- Salt - ½ teaspoon
- Sugar - 1 tablespoon
- Wheat Flour - 7 tablespoons
- Activated Baking Soda - a pinch
- Vegetable Oil - 1 tablespoon
Step by Step guide
Step 1
Whisk together the milk, cream, sour cream, and eggs at medium speed using a whisk or mixer.
Step 2
Add salt and sugar (you can use 2 tablespoons if you want sweeter crepes).
Step 3
Sift the flour through a sieve — this will help avoid lumps and make the batter fluffier.
Step 4
Gradually mix in the flour by the tablespoon into the main mixture while continuing to whisk. Add the baking soda. The amount of flour depends on how thin you want the crepes. 5–7 tablespoons of flour will yield fairly thin crepes. It’s better to start with 5 tablespoons and then add the remaining 2 tablespoons or more to taste.
Step 5
Finally, add a tablespoon of vegetable oil to the main mixture to prevent the crepes from burning and sticking to the pan. Mix well.
Step 6
Heat the crepe pan and brush it with a small amount of oil.
Step 7
Take a small ladle and pour the batter onto the pan. Cook on both sides until they turn a characteristic golden-brown color.
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