Maslenitsa Crepes

Maslenitsa crepes are made with a versatile choux-style batter using warm milk and boiling water, which gives thin, elastic crepes with lacy edges. They come together quickly and work well with both sweet and savory fillings. I recommend greasing the pan only before the first crepe - buon appetito!

Maslenitsa Crepes

Versatile thin crepes made with warm milk and boiling water - elastic, lacy-edged and perfect with any filling.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 20 crepes

Course: Blini and pancakes

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 4 eggs
• 3-4 tbsp sugar
• 1 pinch vanillin
• 1 pinch salt
• 500 ml milk warm
• 250 g flour
• 300 ml boiling water
• 2 tbsp vegetable oil

Method

 

1. With a whisk or mixer, beat the eggs with sugar, salt and vanillin until well combined.
2. Pour in the warm milk and whisk again.
3. Sift in the flour and mix it into the batter.
4. Pour in the boiling water and stir; add the vegetable oil at the end.
5. Fry the crepes on both sides in a well-heated pan. You only need to grease it before the first crepe.
   

Tips

• Use warm milk, and pour in the boiling water at the very end - it scalds the batter and makes the crepes elastic.
• The vegetable oil in the batter means you only need to grease the pan once, before the first crepe.
• The pan should be well heated.