I started eating crêpes from a very young age, the only difference is that in Romania we call them clătite. Both of my grandmas, my mother, and my aunts made them for me as a child and I loved being spoiled with this delicious treat every time! I really think crêpes are one of the easiest desserts to make and people always seem to be wowed by them. You can do so much with this simple recipe. I chose to roll them up and top with Danish Blackcurrant Preserves. My favorite way and the traditional Romanian way has always been to roll them up with some type of preserves. Please, please, please give this recipe a try, it won’t disappoint and I guarantee you’ll be making this for years and years!
- 1 & 3/4 cup all purpose flour
- 1 cup milk
- 1 & 1/4 cup sparkling water
- 2 eggs
- 1 tablespoon vegetable oil
- Pinch salt
- 1 packet vanilla sugar
- Extra vegetable oil for pan
- In a large bowl mix flour, salt, and vanilla sugar. Make a well in the center, add your eggs, and mix. Gradually add your milk and sparkling water and incorporate using a whisk. Once everything is incorporated and mixed well use a sieve to get rid of any clumps. This will ensure you have a smooth and silky batter.
- Heat a 9 in flat pan on medium heat. Add about a teaspoon of oil. Once oil is heated, use a ladle and pour a small amount of batter into pan. Lift pan and turn so that almost the entire pan is coated. Cook until edges start to brown. Flip and continue cooking until a golden brown color. Continue to add a small amount of oil each time you cook a crêpe.
- To serve, spoon a small amount of preserves onto the center of each crêpe and roll up. Dust with powdered sugar if desired.
Thalia @ butter and brioche says
Such perfect and beautiful crepes! Wish I had a couple to devour now.. alongside a lot of lemon and sugar.
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I love lemon and sugar on them too! So delicious! I already want to make another batch 🙂