Quick Summary: Syrniki (also spelled sirniki) are soft, fluffy Eastern European pancakes made from farmer's cheese, egg, flour, and sugar, then pan-fried until golden. They are a staple breakfast in Ukraine, Russia, and Belarus, ready in about 30 minutes and served warm with sour cream, jam, honey, or fresh fruit.

What are Syrniki?

Syrniki (also sirniki; plural) are soft, fluffy cheese pancakes of Eastern European origin made from farmer's cheese. They make a staple breakfast in Ukrainian, Russian, and Belarusian cuisines.

They are also known by a bunch of different names, like European pancakes, Ukrainian syrniki, Ukrainian cheese pancakes, Russian cheese pancakes, Russian syrniki, cottage cheese pancakes, Russian cheese patties, and Russian cottage cheese pancakes.

Both syrniki and traditional American pancakes are thick pancakes, but they are different.

How do you pronounce syrniki?

Syrniki is pronounced SEER-ni-kee. The alternate spelling sirniki is pronounced the same way, since both come from the Slavic word for cheese. You may also see it written as syrnyky, sirniki, or syrnki, but they all refer to the same farmer's cheese pancakes.

Where do syrniki come from?

Syrniki are of Eastern European origin and are a traditional breakfast in Ukrainian, Russian, and Belarusian cuisines. Because they are equally popular across the region, it is hard to pin their origin to a single country. They are traditionally served hot with sour cream and a whole-fruit preserve called varenye.

Where to buy farmer's cheese?

While farmer's cheese is widely sold in many supermarkets in Eastern Europe, it is pretty challenging to find it internationally. Look for farmer's cheese in the dairy section, next to quark, cottage cheese, sour cream, or ricotta.

If there are specialized Polish, Russian, or Ukrainian grocery stores or an Eastern European grocery store nearby, you may be lucky to find the farmer's cheese there.

What kind of cheese can you use as an alternative? You can use well-drained ricotta, cottage cheese, Russian tvorog, or twaróg. But you need to remove excess liquid to shape your pancakes.

You can follow a farmer's cheese recipe to make your own tvorog at home with a few ingredients.

Why you'll love this recipe

• Quick and simple. This sirniki recipe uses a few basic ingredients and comes together in about 30 minutes, so you can make a warm breakfast fast.
• Soft, fluffy, and cheesy. Made with homemade farmer's cheese (tvorog), the pancakes are tender inside and golden brown.
• Great any time of day. Serve syrniki for breakfast, as a snack, or for lunch with sour cream, jam, honey, or fresh fruit.
• Naturally versatile. Add raisins, vanilla, or lemon zest, or pair them with other cheese classics like nalesniki (Polish crêpes).

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Farmer's cheese (tvorog) with 9% fat is the main ingredient in a traditional syrniki recipe. Opt for store-bought or homemade farmer's cheese. It must be dry, so drain it in double layers of cottage cheesecloth over a colander for a few hours or overnight in the fridge. Avoid using non-fat farmer's cheese when making pancakes: it can cause an unpleasant sogginess while frying.

If the farmer's cheese is dry enough, purchase it and use it right away. If not, try squeezing it a bit to remove excess liquid by covering it with two layers of cheesecloth.

• Egg: The recipe calls for a large egg at room temperature. Bring it to the counter about 30-60 minutes before you start.

• Flour: Use all-purpose flour to make the recipe or replace it with semolina. For a gluten-free option, replace it with cornstarch or white rice flour.

• Sugar: Use granulated or caster sugar interchangeably.

• Vanilla sugar is optional. It brings a beautiful vanilla flavor to your pancakes. You can replace it with vanilla extract if desired.

• Salt enhances the flavors of sirniki.

• Vegetable oil is used for frying farmer's cheese pancakes. You can replace it with grapeseed, canola, or non-refined coconut oil. But try to avoid olive oil, including light olive oil, due to its strong taste and flavor.

Recipe variations

• Replace farmer cheese with other alternative types of cheese, such as well-drained cottage cheese, ricotta, tvorog, or twaróg.

• Tweak the amount of sugar to find the perfect balance for your taste: from two to three tablespoons for just enough sweetness to sugar-free sirniki.

• Add some raisins or chopped dried fruit for pancakes with an extra special twist. And to intensify the flavor, add a pinch of ground cinnamon or lemon zest to your batter.

• You can add some grated carrots. No one will ever guess they are there.

How to make syrniki

The key to the best syrniki is dry farmer's cheese. You must drain it if it isn't dry enough or packed in water.

Step 1: Drain the farmer's cheese (if needed). Place two layers of cheesecloth over a colander, then put the farmer's cheese on top. Bundle the cloth around the cheese, resembling a coin purse, and squeeze with your hands.

Pro tip: If not enough to remove the excess liquid, place the colander over a medium-sized bowl and refrigerate for 2-4 hours. If you use another type of cheese, a farmer's cheese substitute, make sure to strain it overnight.

Step 2: Place the farmer's cheese in a large bowl, and add egg, flour, salt, and sugar (photo 1).

Step 3: Mix the ingredients with a fork, spatula, or potato masher, then knead with your hands until the dough becomes sticky. It will be thick enough, much thicker than the regular pancake batter.

To test, take the pancake dough and slightly squeeze it in your palm to make a ball. If the dough holds its shape, it is of the right consistency and is ready (photo 2).

Step 4: Sift a little flour on the working surface for coating (see my guide to sifting flour). There are three ways to shape syrniki pancakes. Choose one or another; it is your personal preference.

• Shaping way #1. Take the dough or cheese mixture (about 2 oz./50 g) and, with damp hands (wet them in cold water or oil), shape a small ball. Place it on a floured surface and flatten it into a small patty about ½ inch (1.2-1.5 cm) thick with your hand. Roll in flour, coating the pancake on all sides. Set aside and continue with the remaining pancakes.

• Shaping way #2. Use a quarter-cup cookie scoop or an ice cream scoop to portion your pancakes. Place the dough scoop on the lightly floured board and roll it up with your hand in a circular motion, gently pulling the ball along (like shaping a dinner roll). Pat the dough down with your hand, and cover it with flour.

• Shaping way #3. Turn the dough onto a floured surface and gently shape it into a log, about 2 inches (5 cm) in diameter. Use a knife or bench scraper to cut the dough into even pieces ½ inch (1.2-1.5 cm) thick (photo 3). Cover each cut piece with enough flour, and shape each pancake using a glass or a round cookie cutter of a larger diameter. Or use your hand the easiest way (photo 4). Shaped syrnik has a round shape resembling a "puck" or a round patty, with a height of ½ inch (1.2-1.5 cm).

Pro tip: Don't add too much flour; otherwise, the pancakes will lose their fluffiness, cheesy taste, and flavor.

Step 5: Pour the vegetable oil into a frying pan (opt for a non-stick skillet) and heat it. Next, transfer each syrnik to the pan using a spatula.

Fry syrniki (3-4 at a time) in a hot pan over medium-low heat for 3-4 minutes on each side, until golden brown. Use a flexible turner to help turn the pancakes. You may need to add more oil as you go. Be careful with turning your pancakes: the oil may splash!

Pro tip: The higher your syrnik, the less heat you should use and the longer it to fry. You may need to cover the pan with a lid and fry the second side (after it turns golden) for 1-1.5 minutes longer.

Step 6: Remove the fried syrniki from the pan and place them on a plate covered with a paper towel to absorb the excess oil. Then transfer them to a serving plate (photo 5).

Serve cheese pancakes hot with a dollop of sour cream, whipped cream, sweetened condensed milk, jam preserves, or fresh fruit. You can eat them cold if desired.

Expert Tips

1. Make sure to coat the pancakes well with flour before frying. They should have a puck-like shape and be dredged in flour.
2. Ensure your farmer's cheese is dry before you start. If it is too runny, you will need to add more flour, which will result in a loss of the authentic taste of cheese-filled pancakes. As a solution, drain the farmer's cheese well.
3. Use a food processor for a few seconds to evenly crumble the farmer's cheese. Then proceed with the recipe, mixing ingredients with a fork. Avoid using an immersion blender or a hand mixer to make the dough.
4. To keep pancakes in a nice shape, place them in a single layer in the freezer for 5-10 minutes before frying.

Storing & freezing

Serve your sirniki hot and fresh right from the frying pan. Don't let them sit at room temperature for more than 24 hours.

Store leftovers in an airtight container in the refrigerator for up to 4 days. With homemade farmer's cheese, store your pancakes for up to 3 days.

To reheat, use the microwave or a skillet over low heat with a bit of oil. Cover the pan with a lid for heating thoroughly.

Can you freeze syrniki?

Raw syrniki: You can freeze raw cheese pancakes for up to 2 months. Place them, shaped and flour-dusted, on a tray lined with baking paper, and freeze for 2-3 hours.

Once frozen, stack about 7 pancakes in a freezer bag, separate them with parchment paper, label the bag, and place it in the freezer. When ready to fry, there is no need to defrost them. For each side, fry your pancakes straight from the freezer over low heat for 4-5 minutes (maybe longer).

Fried syrniki: You can also freeze fried sirniki for 4 months. Let them cool, then stack 5-7 of them (no need to separate each with parchment). Cover pancakes with plastic wrap, then aluminum foil, and freeze. To thaw, refrigerate overnight, then reheat in the microwave.

How to serve syrniki

The most traditional Russian way to serve syrniki is to top them with sour cream, with or without fruit preserves. Also, you can use other favorite toppings, such as powdered sugar, Greek yogurt, whipped cream, honey or maple syrup, store-bought or homemade jam, fresh berries, Nutella, applesauce or apple juice reduction, or ice cream.

FAQ

Is it sirniki or syrniki?
Syrniki and sirniki are two spellings of the same Eastern European dish, farmer's cheese pancakes, pronounced SEER-ni-kee. Both are correct.

Where does syrniki originate from?
Syrniki are of Eastern European origin and are a staple breakfast in Belarusian, Russian, and Ukrainian cuisines.

Are syrniki Russian or Ukrainian?
Syrniki are served for breakfast in both Russian and Ukrainian cuisines, so it is hard to pin their origin to one country.

Can you make syrniki with cottage cheese?
You can replace farmer's cheese with well-drained cottage cheese to make these pancakes.

Can you make syrniki with feta cheese?
Feta can serve as a substitute for farmer's cheese, but it is not a typical ingredient in a traditional syrniki recipe.

Can you make syrniki with fresh cheese?
Fresh cheese or crème fraîche is not the best substitute. Its texture and flavor will not give authentic results.

Can you make syrniki with cream cheese?
Cream cheese is not the right ingredient here. Its rich, creamy texture does not work for this traditional dish.

What is syrniki eaten with?
Syrniki are best served with sour cream, fruit preserves, powdered sugar, honey, fresh fruit, or applesauce.

What is the syrniki tradition?
Traditionally in Eastern Europe, syrniki are made for breakfast and served hot with sour cream and a whole-fruit preserve called varenye.

Love crepes and pancakes? Try these next!

Having this recipe on hand, never have to wonder what to do with farmer's cheese again. Also, enjoy more breakfast favorites, from the Dutch Baby pancake to French crepes:

• Dutch Baby Pancake
• French Crepes
• Galette Bretonne (buckwheat crepes)
• Beggar's Purses (aka crepe purses)

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

These banana Nutella crepes aren't just stuffed with creamy chocolate spread and fresh banana slices. They are made with bananas right in the batter for double the banana yummy.

Banana Nutella crepes recipe

Once you have mastered basic crepes, banana crepes are the natural next step. And when you add Nutella to the mix, you get a dessert that is pure deliciousness.

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Think paper-thin crepes with crisp edges, layered with creamy chocolate-hazelnut spread and fresh banana slices. This is a classic you will spot at Parisian crepe stands. Like Proust's madeleines, one bite can bring back warm childhood memories.

Easy to make at home, they are perfect for breakfast, a sweet lunch, or a simple dessert. This timeless pairing of banana and Nutella turns an ordinary crepe into something special.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Make sure all the crepe ingredients are at room temperature.

• Bananas - Choose ripe yellow bananas with a few brown specks for sweetness, but avoid overripe brown bananas meant for banana bread. For garnish, choose fresh, firm ripe bananas.
• Flour - Use all-purpose flour.
• Milk - Use whole milk, or swap for low-fat. For thinner crepes, replace 3½ tablespoons (50 ml) of milk with water.
• Eggs - Large eggs help bind the crepe batter.
• Salt - Enhances and balances the flavors.
• Butter - Adds rich flavor and prevents sticking. You won't need to grease the skillet between crepes.
• Nutella - The classic chocolate-hazelnut spread for this recipe. You can try other chocolate spreads, but skip chocolate sauce as a filling (though it is perfect for drizzling).

How to make banana Nutella crepes

Blend peeled bananas, eggs, and a pinch of salt until smooth. Add half the milk, blend briefly, then transfer to a large bowl.

Whisk in sifted flour, followed by the remaining milk and water. Strain through a fine-mesh sieve if needed, then stir in melted, cooled butter. Rest the batter for 15-30 minutes.

Heat a crepe pan over medium to medium-low heat. Pour in a small ladle of batter, swirl to coat the pan thinly, and cook 1-2 minutes per side. Repeat with remaining batter.

For the filling, warm Nutella in the microwave until spreadable. Slice bananas thinly and sprinkle with lemon juice. Spread 1-2 tablespoons Nutella over half a crepe, arrange banana slices on top, fold into a half-moon, then fold again into a triangle.

Serve 1-2 crepes per plate, dusted with powdered sugar or topped with chopped hazelnuts. Add a Nutella drizzle if you desire.

Recipe variations

• Add fresh red berries with bananas for extra color and flavor.
• Try strawberry-banana Nutella crepes or experiment with other fruits.
• Fill crepes with Nutella and bananas, then fold into a crepe purse and sprinkle with cinnamon.
• Swap fresh bananas for caramelized ones (butter + brown sugar, fried for a few minutes).
• Replace Nutella with peanut butter for a less sweet option.
• Fill crepes with sugar-free preserves or homemade apple juice reduction.

Storage instructions

Garnish as many crepes as needed to finish during the day. Then store the leftover crepes covered with plastic wrap in the refrigerator for two days or in the freezer for two months.

Expert tips

1. Read all the tips and tricks in the post devoted to basic crepes.
2. Warm up Nutella in a water bath instead of using the microwave.

Recipe FAQ

Love crepes? Try these next!

Find various crepe and pancake recipes on the blog: thin and delicious French crepes, Polish pancakes, crepes flambéed with Grand Marnier, or a spectacular Dutch baby pancake.

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Want to learn about the art of Parisian crepes without leaving your home? You might be thinking to yourself, "Why not?" So if you are wondering about how to make the best crepes in Paris, read on.

If you have ever eaten French crepes, then the existence of Parisian-style crepes might seem kind of weird.

They are different than their French counterpart. The critical difference lies in the filling that matters the most.

Parisian crepes or crêpes à la Parisienne are still French crepes, but they primarily represent savory crepes garnished with ham, Paris mushrooms, and grated Emmenthal cheese.

A sweet and nutty combination, the banana Nutella crepe is the top among Parisian street vendor crêpes, a pick for those looking to indulge in something sweet and unique.

Still, savory crepes in Paris are classic; sometimes, lettuce, tomato, pickle, and mayonnaise are added to make the crepe filling fancier.

Parisian crepes are served in each Paris creperie. For a quick crepe fix any time of day, you should visit one of the crepe stands located in the streets of Paris.

The most delicious crepes in the city come from these two places. You can get crêpes de froment (means wheat crepes) with different savory fillings.

There are also other options like a real galette de sarrasin or buckwheat pancake made with buckwheat flour and salade aux crêpes which means salad with crepes.

But also, some creperies offer crepes with sweet ingredients, onion soup, green salads, sandwiches (Croque Monsieur and Croque Mademoiselle), and hard ciders.

If you ever find yourself in the French capital, be sure to visit one of the best crêperies near either the Eiffel Tower or Champs Elysées. These sites are not only interesting but also delicious.

So, why not take your crepe experience to the next level now? Here is an introduction to crepes de Paris.

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Why you should try this recipe

The most amazing crepes you will ever taste, made with a few simple ingredients.

Parisian-style crepes can be savory or sweet; they are elegant and perfect for any occasion.

Salty crêpes make a savory meal; sweet crepes make a famous french dessert.

If you are looking for the perfect finger food at your next party, crepes are an easy and affordable solution.

Crepe bars offer a variety of flavors, including Parisian crepes with their savory filling.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Also, read about crepes ingredients.

French crepes: follow the foolproof recipe to make French crepes. The recipe makes about 16 crepes; you can scale down the recipe to make twice less.

Mushrooms: the authentic Parisian crepes recipe calls for Parisian button mushrooms or champignon de Paris in French. Simply use champignons or shiitakes available in your grocery store.

Ham: use thin slices of turkey, pork, or truffled ham.

Shallot: to make your crepes authentic, use shallot or replace it with a more pungent onion.

Emmenthal cheese: use grated or thinly sliced Emmenthal cheese, or replace it with Gruyere or Comte cheese.

Salt and pepper are essential to make the savory mushroom filling.

Olive oil: is used to brown shallot and cook mushrooms. You can replace it with butter if desired.

How to make Parisian crepes

Follow the recipe for French crepes to make savory-style crepes.

To make the garnish, cut off the stems of the mushrooms, wash and brush them, and cut them into pieces or strips. Let them dry on a paper towel.

Peel the shallot, and chop it finely. Heat a frying pan with olive oil, and brown the shallot for a minute.

Then add mushrooms and sauté them over medium-high heat for about 5-10 minutes until the vegetation water is almost absorbed. Season with salt and pepper.

Place a slice of ham, grated cheese, and mushrooms in the center of the crêpe and roll it.

Or garnish ½ of each crepe, cover with another half and fold again, making a triangle shape. Serve immediately.

If serving later, reheat crepes in the oven at 355 degrees F/180 degrees C for a few minutes.

Serve Parisian crepes hot with a dollop of whipped heavy cream (optional) and green salad.

Recipe variations

The best crepe recipe is a simple and delicious breakfast option that can be customized to your taste.

To make it more interesting, add some spices like ground nutmeg and ground black pepper while making the crepe batter.

The savory crepe filling is a perfect addition to your breakfast meal. You will be using ham for this recipe, but you can replace it with the diced smoked bacon cooked with mushrooms and shallot.

To bring some color and flavor, try to add sauteed baby spinach or fresh arugula while you garnish crepes.

Other crepe salé combinations include:

• goat cheese, onion confit, caramelized apples, baby spinach, nuts, and honey;
• smoked sausage Andouille, caramelized apples, Comte cheese, mustard cream, and honey;
• smoked salmon with sauce Tzatziki;
• grilled bacon with onion confit, pickled cucumber, and Morbier cheese;
• ham with Burrata cheese, onion confit, dried tomatoes, and baby spinach;
• and others.

Sweet crêpes' toppings include:

• butter, brown sugar, and lime or lemon;
• Nutella hazelnut spread,
• homemade jam,
• salted butter caramel,
• melted dark chocolate and hazelnuts;
• caramelized apples with whipped cream;
• pears with dark chocolate, vanilla ice cream, and caramelized almonds;
• honey,
• chestnut cream,
• fresh fruit,
• maple syrup,
• various ice creams,
• and others.

Equipment

To make a traditional crepe recipe, you need a mixing bowl with a hand whisk or a blender.

Then use a chef's classic crepe pan or non-stick pan and a flexible turner to cook crepes.

If you want to experience 12-inch crepes, like crepes in Paris, invest in a crepe maker or large crepe pan.

But the best pan in the market is a nonstick crepe pan from Le Creuset that is PFOA-free.

With a toughened nonstick coating, it will never peel or flake, no matter how many times you use it.

For the garnish, all you need is a frying pan and a wooden spatula. Not much, right?

With these few essentials at hand, it is easy enough that even kids can make crepes.

Storage instructions

Crepes with savory and sweet fillings are best served on the day of making.

But you can keep the unfilled crepes for up to two days in the fridge. Place wax paper or parchment paper between each crepe and wrap the whole stack with plastic film.

If you double wrap the stack of crepes with cling film and aluminum foil, you can freeze your crepes for up to 2 months.

Let the crepes stay at room temperature for a couple of hours to thaw. Then, to reheat the thawed crepes, bring them in the microwave at high at 20-30 seconds intervals.

Expert tips

1. The key to being able to wrap the filling is making a thin crepe. So, make sure to make a liquid and smooth batter.
2. The important thing is to pour it into the center of the hot skillet to obtain a thin layer of the batter.
3. Cook over medium-high heat until slightly color the crepe.

FAQ

Love crepes? Try these next!

Crepes are a cultural tradition in France, where a crêpe day - La Chandeleur - is celebrated on February 2nd.

French people also cook crepes on Mardi gras, but many generally eat crepes all year long.

But why not make crepes more often, for example, each Sunday morning? So grab your favorite crepe recipe now!

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Learn how to make easy pancake mix crepes at home. Quick, thin, and delicious crepes made in 30 minutes, perfect for breakfast, brunch, or a sweet treat.

Can you make crepes from pancake mix?

Yes! While basic crepes are made with just flour, milk, eggs, and a pinch of salt, you can use store-bought pancake mix to make thin, tender crepes.

The challenge is that pancake mixes contain leavening agents like baking powder or baking soda, designed for fluffy pancakes, not delicate crepes.

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The trick is adjusting the batter's consistency, mainly the flour-to-milk ratio, so it spreads thinly in the pan.

Experts suggest about 1 part flour to 2 parts milk for the perfect finesse. You can also add a splash of acid, like lemon juice or vinegar, to balance the leavening if needed.

With these tweaks, your pancake mix can become a simple shortcut to fresh, homemade crepes.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Also, read about crepe ingredients.

• Pancake mix: This recipe uses Bob's Red Mill homestyle pancake mix, but most dry mixes work for thin crepes.
• Milk: Use whole, low-fat, plant-based milk, or even sparkling water.
• Egg: One large egg.
• Oil: Vegetable oil prevents sticking; melted butter works too. If needed, lightly oil the pan with a silicone brush or use a cooking spray.

How to make crepes with pancake mix

Place pancake mix in a large bowl, add the egg and milk, and whisk until smooth. Pass through a fine-mesh sieve if needed. For thicker crepes, add a little more pancake mix.

Heat a non-stick pan over medium heat. Pour a small ladle of batter into the center, swirling to spread. Cook until edges curl and bubbles appear, then flip and cook briefly on the other side. Spray the pan lightly with a cooking spray if the crepes stick.

Stack cooked crepes on a plate and keep warm. Serve with powdered sugar, fresh fruit, syrup, or your favorite toppings.

Expert tips

1. Read on for the tips and tricks to make basic crepes. It's the ultimate guide to perfect crepes.
2. Don't overcook crepes: they should be just golden.
3. Serve crepes dusted with powdered sugar and garnished with fresh fruit, maple syrup, homemade condensed milk, or other favorite toppings.

Storage instructions

To keep crepes fresh, place sheets of parchment paper between each crepe and wrap them in plastic film.

Store in the refrigerator for up to two days or freeze in an airtight container or Ziploc bag for up to two months.

To thaw, move frozen crepes to the fridge overnight, then reheat individual crepes in the microwave for a few seconds before serving.

Recipe FAQ

Love crepes? Try these next!

What are the best crepes ever? While French crepes are a well-known classic, there is an entire world of thin and crispy crepe styles that you should try. These include Polish naleśniki or Romanian clatite, for example.

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

It's time to master another recipe to make fluffy and soft Romanian pancakes - clatite. If you search for a simple clatite recipe with guaranteed success, look no further than this easy-to-make breakfast favorite.

Another best way to spice up your morning is by trying new and exciting foods, such as French crepes or Polish naleśniki.

For many people, breakfast is the most important meal of their day. It is usually what gets them ready for work, and it provides energy to get through long workdays.

And crepes and pancakes are that food on this subject that makes you happy and satisfied for a whole day.

And it is not just about the taste of pancakes; it is so much more than just a meal.

Most pancake recipes are inherited by family history from grandmothers to mothers to daughters.

The choices are endless with crepes and pancakes recipes!

In France, milk-based crepes are a popular choice, while Polish naleśniki use some sparkling or plain water to replace part of the milk.

Romanian clătite, meaning pancakes in English, often utilizes an equal amount each - there is such a rule, although Romanians like to make milk-based crepes too.

A combination of milk with sparkling or plain water is what changes the texture of crepes. 

Depending on liquid proportions, crepes will be more delicate and porous. The finest crepes are obtained by combining the two liquids equally.

So you have got to try Romanian breakfast. It is the best way you can start your day.

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What are clatite?

Clatite (clătite in Romanian; plural) are Romanian-style thin pancakes. They resemble crepes much more than American pancakes, which makes them seem very versatile in the world of breakfast.

It is not difficult if you wonder how to pronounce clătite in Romanian. It sounds like klah-TEE-teh.

Why you should try this recipe

Clatite are homemade crepes or pancakes, a classic Romanian breakfast, brunch, and even dinner choice that can be served sweet or savory.

The list of ingredients is simple and easy to find in any grocery store. You may even have them at home.

Romanian clatite recipe is a super-simple basic recipe that works every time. It's been tested and retested many times, so you know it will be perfect.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Eggs: the recipe calls for large eggs.

Flour: use all-purpose flour to make the recipe.

Milk: whole milk is required to make these pancakes.

Water: the recipe calls for mineral water that contains flavor from minerals. You can replace it with plain or sparkling water if desired.

Salt: a little bit of salt is essential to make pancakes. It enhances their flavor; the salt-free pancakes are tasteless.

Butter: choose the fat (melted and cooled butter or vegetable oil) you prefer.

Adding it to the batter makes cooking pancakes much smoother without greasing a crepe pan.

Sugar: this ingredient is optional. You can make sweet pancakes by adding one tablespoon of granulated sugar or vanilla sugar to the batter.

How to make clatite

To make the batter, melt butter in the microwave and let it cool. Lightly beat eggs with a pinch of salt in a large bowl using a hand whisk. 

Add the sifted flour to the egg mixture, alternating with the cold milk. Mix well after each addition of dry and wet ingredients.

At this point, add flavors if desired. Then add mineral water and mix the batter vigorously with the hand whisk or a wooden spoon. 

If there are some lumps, strain the batter through a fine-mesh sieve. The batter should be lump-free and thin enough.

Let the batter rest for 30 minutes. If you are short on time, start cooking pancakes right away.

Extra tip: if you have a blender, add all the ingredients to the bowl and mix until smooth.

Add melted butter and gently mix. If the butter makes small lumps, it is okay: they will melt in the pan.

Heat a crepe pan well on high or medium-high heat. Use the largest burner of the stove for a uniform distribution of heat.

Extra tip: Heating the pan well ensures that even the first crepe (pancake) will be perfect.

If you are right-handed, take the hot pan in your left hand and pour the batter into the pan with a small ladle or a cup. 

At the same time, rotate the pan so that the batter is evenly distributed. It should cover the entire surface of the pan (sometimes even some edges).

Bring the pan over the heat and cook the pancake for about a minute. When the pancake edges start to turn golden, it's time to flip it. 

Peel off the edges of the pancake with a spatula, and with a flexible turner, flip the pancake.

You can also use a wooden spatula for this or flip your pancake from the wrist (if you have this skill).

You will see the brown spots on the flipped pancake. Being a result of Maillard reaction, they give the taste and flavor to your pancakes.

Cook the second side of the pancake for half the time of the first side. Continuer with the remaining batter.

Place pancakes on each other, on a serving plate, and cover with another plate to keep them warm.

For the filling, mix ricotta cheese with icing powder in a medium bowl.

Peel bananas, cut each into two parts, and sprinkle with lemon juice to prevent them from darkening.

Spread each pancake with one tablespoon of sweet cheese filling, fold the sides inwards, place half of the banana and roll it into a roll.

Once ready to serve, melt dark chocolate in the microwave and drizzle over the pancakes.

Recipe variations

It is a classic Romanian clatite recipe that can be modified to your liking.

The great news is that that clatite batter is very versatile. You can make it with milk and water or just switch out the liquids with one another. So, replace water with milk or milk with water.

Interestingly, the most porous crepes are made with only water. They are also less in calories.

If you do not have three eggs, prepare your batter with two eggs or combine one whole egg and an egg white or one whole egg and two yolks. 

Finally, mineral water can be replaced with plain water, beer, or cider. 

You can add vanilla sugar, vanilla extract, and orange or lemon zest for the sweet version of pancakes. But don't omit the salt: it is essential.

To flavor savory pancakes, add fresh greens, for example, chopped dill, and chopped red or green bell peppers for extra flavor.

Serve your pancakes rolled, folded, wrapped, or built on top of each other, forming a crepe cake. 

The traditional filling for clatite is usually homemade jam, preserves, or soft sweet cheese filling combined with added vanilla sugar, cinnamon, or raisins.

Less common flavors include fresh fruit, honey, or yogurt. Fancier options include ice cream, walnuts, and chocolate spread served at restaurants.

But you can always opt for the simple clatite sprinkled with powdered sugar or you might prefer savory fillings - the choice is yours.

Storage instructions

Store pancakes in an airtight container in the fridge for up to 2 days.

You can also freeze a stack of pancakes with parchment paper between each pancake. Then cover it with plastic wrap and freeze for two months.

To thaw, bring pancakes to the refrigerator overnight or the countertop for 1-2 hours.

To reheat, simply bring your pancakes to the microwave oven at 15-30 second intervals.

Equipment

The best pancakes are made with a non-stick crepe pan with just the right height (or depth).

It should be able to cook both sides of pancakes adequately without burning.

So only a good quality pan will ensure a great crepes-making experience and less time wasted in the kitchen.

But you can make crepes using your favorite non-stick frying pan too.

There is so much information about crepe equipment in the post devoted to making basic crepes.

Expert tips

1. Read more on how to make perfect crepes.
2. Make the batter in advance and let it rest in the fridge for up to 24 hours. If the batter seems thick, dilute it with some cold milk the next day.
3. If you want to make a thicker pancake, pour slightly more batter into the pan.

Frequently asked questions

Love crepes? Try these next!

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Learn how to make nalesniki, traditional Polish crepes, sometimes called Polish pancakes. These homemade, thin, and tender crepes are perfect for sweet or savory fillings.

What are nalesniki?

Naleśniki (pronounced naleshneekey) are thin Polish crepe-like pancakes, served with sweet or savory fillings for breakfast, brunch, or dessert.

Similar to blintzes, palacsinta, and clătite, they date back to 1871 when egg whites were folded into the batter. Today, Polish crepes are made with whole eggs and updated for modern tastes.

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Nalesniki recipe

Almost every Eastern European country has its version of crepes or pancakes, and Poland, with naleśniki, is not an exception.

Interestingly, the terms Polish crepes and Polish pancakes are used interchangeably. They both mean naleśniki. But thanks to the addition of sparkling water, they are lighter and more delicate than typical pancakes.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Read about crepe ingredients before you start.

• Flour: Use all-purpose. If using measuring cups, sift the flour after measuring it.
• Sugar & flavoring: Vanilla sugar, granulated sugar, or a few drops of vanilla extract for sweet crepes. Omit for savory crepes.
• Salt: Enhances flavor.
• Eggs: Large, at room temperature.
• Milk: Whole milk, or low-fat/plant-based milk (almond, oat, etc.).
• Sparkling water: Makes pancakes lighter. You can use plain water instead.
• Butter/oil: Melted butter makes batter pliable. You can use vegetable or coconut oil as a substitute.

How to make nalesniki

Sift flour into a large bowl, add a pinch of salt and optional vanilla sugar, and whisk. Add eggs, then gradually mix in milk and water until the batter is thin, like heavy cream. Strain through a fine-mesh sieve, cover, and let rest 30 minutes (or cook immediately if short on time).

Pro tip: Check the batter's consistency by lifting a spoonful and letting it run off. It should smoothly cover the surface of the spoon.

Heat a crepe pan over medium-high heat. Stir the batter, pour a small ladle into the center, and tilt the pan to spread evenly.

Cook 40-50 seconds until edges brown, flip briefly, then remove. Repeat with the remaining batter, stacking cooked pancakes and keeping them covered to stay warm.

Expert Tips

1. Read about basic crepes to learn all the tips and tricks.
2. To make the batter, you can use a blender: blend the batter for a few minutes until smooth. 
3. Make sure to heat the pan well, since the first crepe is often unsuccessful due to poor heat spread over the pan.
4. If you plan to make Polish croquettes (krokiety in Polish), pour a little more batter into the pan to cook thicker pancakes. 

How to serve Polish naleśniki

Naleśniki are best eaten warm. The typical fillings for Polish crepes are twaróg cheese, which resembles farmer's cheese. Such pancakes are also called Polish blintzes or naleśniki z serem (Polish crepes with cheese).

Sweet options include jam, fruit, Nutella, homemade condensed milk, sweetened whipped cream, applesauce, maple syrup, or ice cream. Savory fillings include smoked salmon, ham, mushrooms, spinach, and feta.

For an authentic touch, fold filled crepes into triangles (half, then half again) and pan-fry in butter or clarified butter until golden.

Storing and freezing

Store Polish crepes in the fridge, covered with plastic wrap or in an airtight container, for 2-3 days.

To freeze, separate each crepe with parchment and wrap in cling film and foil for up to 3 months, or freeze filled crepes individually for 1 month.

Thaw overnight in the fridge, then reheat in a 355°F (180°C) oven for 5-10 minutes or in the microwave in 20-second intervals.

Love crepes or pancakes? Try these next!

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

These almond milk crepes made with just 6 basic ingredients are a beautiful dairy-free alternative. You can enjoy them for breakfast or dessert.

Can you make crepes with almond milk? Yes, a little experiment with the basic crepes recipe led to very soft and light-textured crepes made with almond milk.

They are fragrant and naturally slightly sweet due to almond milk. You can eat crepes plain without any garnish necessary - just enough powdered sugar will suffice as needed.

Just imagine waking up to the sweet scent of freshly cooked homemade crepes.

These light, tasty treats will welcome you at the delicious breakfast time or dessert covered with various fillings.

Here is an absolute delicacy that makes you forget about any food intolerance.

A quick note: The aroma and color of crepes originate from the Maillard reaction, in which hot sugars and protein amino acids react to golden brown color. Almond milk crepes look paler than French crepes made with whole milk.

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Why you should try this recipe

This dairy-free crepe recipe is perfect for those with food sensitivities, allergies, or other conditions. 

Crepes with almond milk are a variation on basic crepes that use almond milk instead of whole milk.

All the other simple ingredients remain the same; you probably already have most of these available at home.

Almond milk is an incredible addition to the crepe batter. Not only does it provide sweetness and flavor, but it gives an incomparable smoothness to the crepe's texture.

You can enjoy delicious crepes as is or fill them with whatever you like - from sweet fillings with fresh fruit coulis and vanilla sauce to savory options.

The best part is that you can make crepes without special equipment: just use a non-stick frying pan you have in the kitchen.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Also, read about crepes ingredients.

Flour: the recipe calls for all-purpose flour, but you can try a combination of whole wheat and plain white flour.

Salt: as always, salt enhances the flavors.

Eggs: use large eggs at room temperature.

Almond milk: this is the key ingredient to make this easy almond milk crepes recipe. Use fresh or thawed almond milk.

Vanilla extract: this ingredient is optional. You can add it or omit it if desired. Or replace it with another flavor extract, for example, almond extract, orange extract, etc.

Butter: it brings the butter flavor and taste to crepes. Also, there is no need to grease a crepe pan which saves time while cooking crepes.

To make dairy-free crepes, just replace the regular butter with a plant-based alternative.

You can use vegetable oil (or olive oil) as 80% of the butter amount.

How to make almond milk crepes

Melt the butter in the microwave with 30 seconds intervals. Let it cool.

Sift flour and a pinch of salt into a large bowl using a flour sifter. Make a well and crack the eggs into it. Mix using a wooden spoon or hand whisk.

Gradually pour in the almond milk while whisking. Add vanilla extract. Pass the batter through a fine-mesh sieve. Add the melted butter and mix.

You will obtain the runny batter: it is the key to thin crepes.

Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes.

Cook crepes in a hot pan (a crepe pan or a 9-inch/23 cm nonstick skillet) with no need for greasing. Keep the medium-high heat.

Pour a ladle of the batter into the center of the pan, swirling it in a circular motion right away. Allow about 1-2 min of cooking time per crepe.

The time to flip the crepe is when its edges start to brown and come off the pan.

Use a flexible turner or thin spatula to flip the crepe. Continuer with the remaining batter.

Place crepes on a serving plate, garnish with fresh berries, and dust with powdered sugar if desired.

Recipe variations

This almond milk crepe recipe is ideal for those who are lactose intolerant. Almond milk doesn't have any lactose.

To make the crepes lighter, replace half-milk with water or beer. To make them even lighter, replace half the flour with cornstarch -whatever suits you best.

Then, flavor the crepe batter with orange flower water, rum, or coffee liqueur. Finally, add lemon juice and lemon zest for that extra citrus taste and flavor.

Add white sugar and a pinch of ground cinnamon, if desired, to make sweet crepes.

If you look for a chocolate treat to please your taste buds, try making chocolate almond milk crepes.

Replace 1 ounce or 30 g of all-purpose flour with an equal part of bitter cocoa powder to get those incredible flavors without any added sugar.

In the end, spread or garnish your crepes with sweet or savory toppings, fold them in half, in quarters, make a roll or half roll.

Finally, stack crepes and top with whipped cream and fresh fruit for an enchanting treat - a crepe cake.

Storing and freezing

Store your crepes covered at room temperature if you will serve them the same day. Or wrap them up with plastic film and refrigerate them for two days.

You can also freeze crepes. Place a wax paper or parchment paper between crepes and cover the whole stack with double plastic and aluminum foil.

Then place it in an airtight container and bring it to the freezer for up to 3 months.

Thaw crepes at room temperature for a few hours or in the fridge overnight. Reheat them in the microwave for 20-30 seconds intervals.

Expert tips

1. Please, read on how to make basic crepes for all the crepe tips and tricks.
2. If the crepe batter seems thick, add a bit of almond milk or water.
3. With a little practice, learn how to flip a crepe without any spatula, like Gordon Ramsay.

Frequently asked question

Love crepes? Try these next!

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Grab this basic crepes recipe to make a delicious stack of easy homemade crepes and serve them for breakfast, lunch, or dinner. Use a specialty crepe pan or a nonstick pan. The choice is yours!

Basic crêpes recipe

Do you want to make perfect crêpes every time? This guide has all the tips and tricks you need.

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Crêpes are like thin, fancy pancakes, and if you have ever had French crepes, you know how good they are. If you're a fan, you'll love this.

And if you're in the mood for something a little different, my favorite weekend treat is a Dutch Baby pancake. Grab the recipe and make it for your next cozy breakfast at home.

Why you should try this recipe

• This crepe recipe is super simple: just flour, eggs, milk, a pinch of salt, and a little melted butter.
• No need to grease the pan, and the crepes won't stick. It's the perfect base for sweet or savory fillings.
• You can make them anytime; no special occasion needed.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Flour: All-purpose flour gives crepes their structure.
• Salt: Adds flavor to the batter and cooked crepes.
• Eggs: Use large eggs for best results.
• Milk: Whole milk works best. You can use plant-based milk, but note that its texture will differ.
• Butter: Adds flavor and prevents sticking. Yes, you don't need to grease the pan.
• Sugar (optional): Add a little for sweet crepes. Try granulated, vanilla, or brown sugar.

Note: Room-temperature crepe ingredients make the difference when making crepes.

Equipment

• Use a kitchen scale (best) or measuring cups and spoons.
• Mix the batter in one bowl with a hand whisk, then strain it through a fine-mesh sieve.
• For extra smooth batter, use a blender.
• Cook crepes on a non-stick pan or, even better, a crepe pan with low edges.
• If you make crepes often, a good crepe pan, like the one from Cuisinart, is a great investment.

How to make crepes

Melt the butter in the microwave and let it cool slightly.

Sift flour and salt into a large bowl. Make a well, add eggs, and mix with a spoon. Gradually add milk, stirring until smooth. Strain the batter through a sieve to remove lumps, then mix in the cooled butter (it's okay if it solidifies a bit).

Cover and let the batter rest at room temperature for 30-60 minutes, or refrigerate overnight. This helps relax the gluten and makes better crepes.

Heat a crepe pan or a 9-inch (23 cm) non-stick skillet over medium-high heat. Pour a ladle of batter into the pan and swirl to coat the bottom.

When the edges turn golden, loosen them with a turner and flip them over. If you're skilled, you can try to flip with a wrist motion.

Repeat with the remaining batter and serve warm.

Expert tips

• For lighter batter, swap half the milk with water or beer.
• If the batter is too thick, add a little more milk.
• Don't skip the resting time. It helps make soft, tender crepes.
• Cook over medium to medium-high heat (adjust for your stove).
• Preheat the pan well so even the first crepe turns out great.

Recipe variations

• Flavor the batter: Add vanilla, dark rum, Calvados, or Grand Marnier. Try lemon or orange zest for extra zing.
• Chocolate twist: Mix in cocoa powder to make chocolate crepes.
• Crepe cake: Stack crepes with whipped cream and fruit for a special dessert.
• Crêpes Suzette: Flambé in orange sauce for a restaurant-style treat.

Get creative with toppings:

• Sweet: fruit, whipped cream, Nutella, lemon curd, chocolate sauce, maple syrup, caramelized peaches, or condensed milk.
• Savory: ham, cheese, mushrooms, scrambled eggs, tomatoes, or basil.

Fun folds: Try triangle, roll, pocket, purse, or cone shapes to change it up.

How to store crepes

Crepes are best enjoyed warm, but you can keep them at room temperature for the same day. To keep them warm, place on a foil-lined plate over a saucepan with hot water (on low heat).

Store leftovers in the fridge, wrapped tightly with plastic wrap or foil, for up to 2 days. Place parchment paper between them to prevent sticking.

Yes, you can freeze them. Stack with parchment or cling film between each, wrap well, and freeze for up to 3 months. Thaw in the fridge or at room temp, then reheat briefly in the microwave.

Recipe FAQ

Looking for crepes recipes? Try these next!

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Leavened with yeast, these beautifully flavored and airy yeasted blini are the best. Serve blinis with jam or honey, or enjoy them as savory ones with smoked salmon or red/black caviar like in old-times Russia.

Blini are often on my Sunday program! Almost each Sunday morning, my family starts with French crepes, galettes, blini, or pancakes.

They all belong to the same delicious family - the pancake family: flat, paper-thin or thick, sweet or savory.

What is a blini?

Blini is an yeasted pancake similar to a crepe but thicker. It has a beautiful lacy appearance due to the yeast in the batter.

Nowadays, the term is used for pan-sized thin pancakes and smaller leavened pancakes.

Why you should try this recipe

With this easy and foolproof blini recipe, you can be sure to make the best original yeasted blinis.

They are full of flavor and have an authentically known tangy taste that will make your family and friends want more.

The blini batter requires a single proof (fermentation) that saves time.

While blinis are best enjoyed with a sweet or savory topping, it is good to know that they can be served as an appetizer, for example, salmon blini appetizer.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Milk and water: liquids used to dissolve the baking yeast. Use whole milk or low-fat milk if desired. Make sure to warm up the liquids up to 113 degrees F/ 45 degrees C.  

Baking yeast: the most prized for strength is the best-selling SAF instant yeast. You can also use Red Star yeast or another trusted brand.

Use instant yeast and active dry yeast interchangeably. Please, read more about types of yeast and how to pick the right one.

Flour: the recipe calls for all-purpose flour.

Salt and sugar: they both balance the flavor and taste of blinis.

Vegetable oil: use it to make the batter and to cook blini. You can replace it with grapeseed or sunflower oil if desired.

Egg: use a large whole egg at room temperature.

Vanilla extract: the recipe calls for Madagascar vanilla extract. Omit this ingredient if you serve blini with savory toppings.

How to make blinis

To make the blini batter, pour milk and water into a small saucepan and heat over medium-high to 113 degrees F/45 degrees C (use a cooking thermometer to check the temperature).

Take off the heat and transfer it to a large heatproof bowl. Add baking yeast, salt, sugar, mix with a hand whisk, and rest for about 5 minutes for the yeast to activate.

Sift flour with a flour sifter, add it to the principal preparation and mix. Beat the egg for an omelet, add to the mixture. Pour vanilla extract and oil, and combine (photo 1).

Cover the bowl with plastic film and place it in a warm, draft-free place to rest for 30 to 45 minutes. The batter will approximately double (photo 2).

To cook blini, gently mix the batter with a hand whisk. Heat a crepe pan over medium heat and brush it with oil using a silicone brush.

Pour one ladder of batter into the pan, swirl it to coat the entire surface.

Cook until the bubbles appear on the surface of the blini and its bottom becomes golden brown, about 1 to 2 minutes (photo 3).

Flip the blini and cook on the second side for about 1 to 2 minutes (photo 4). Transfer blini to a warm plate.

Repeat the process until the batter is used up, brushing the skillet before adding the batter.

Recipe variations

The glorious, buttery taste of a traditional blini recipe is intact with just the addition of whole milk to make them rich and creamy.

But how do you make your blinis taste different? You can replace the milk with plain kefir or a mix of sour cream with milk or water.

If it is just not enough to satisfy your appetite, go for something extra creamy - mix the whole milk with cream.

Or, the next time you make yeast blinis, try omitting the milk and just using water. You will love how light these blinis are!

Blini toppings

Whether you go with the traditional or try one of the modern toppings like poached eggs or beetroot dip - they will make your taste buds happy.

So, what are the most common sweet toppings for blinis? In Russia, blinis are often topped with butter and jam.

If you are feeling more indulgent, try topping them off with other sweets:

• honey,
• jam,
• sweetened sour cream,
• sweetened condensed milk,
• sweetened cottage cheese.

Despite the lovely way to serve blini with sweet fillings, blinis are traditionally served with savory toppings.

The most common pairing for yeast blinis is smoked salmon or caviar - a tradition that goes back to the XII century in Russia.

Interestingly, at times, the caviar was added to the blini batter. The black caviar became popular on the royal table during Ivan the Terrible's sitting.

However, a special delicacy was the pike caviar. It's believed that Peter I started a large-scale distribution of caviar.

But what are other savory toppings? Top homemade blinis with a delicious crab salad, smoked chicken salad, or poached eggs with salmon.

Or finish them off with avocado cream and crab meat that brings all the flavors together in perfect harmony.

Break up your weeknight dinner routine and serve blinis with crème fraîche and hot-smoked salmon for added protein. Top it off any way you like - salmon salsa if desired too.

Finally, wow your guests with small-sized blinis and serve as canapés with goat cheese or brie, cranberry sauce, and mint leaves.

But most importantly, blinis are more than just a vessel for toppings; they are an experience in themselves.

Storing and freezing

Cover the cooled blinis with plastic and refrigerate for up to 2 days. To serve, bring them to room temperature or warm them up in the microwave for 1 to 2 minutes.

Can you freeze blinis? Yes, you can freeze a batch of blinis with parchment paper between each.

Then wrap them up with double plastic, aluminum foil, and place in an airtight container.

Freeze blinis for up to 2 months. To defrost, bring them to room temperature for a couple of hours or in the fridge overnight. You can microwave for a few minutes to reheat.

Expert tips

1. Check the temperature of liquids with a cooking thermometer. If you do not have one, the milk with water has to be warm to the touch.
2. Make sure to get the smooth blini batter before letting it rest. If there are flour lumps in the batter, pass the batter through a fine-mesh sieve to remove them.
3. To speed up the yeast to proof, place the bowl with batter covered with plastic wrap or a tea towel in the oven with the light on (the heat is off).  
4. Stir the blini batter throughout cooking, so flour is evenly distributed in the batter.
5. Make sure to serve blinis warm as soon as they are cooked or keep them covered with a tea towel in the warm oven until ready.

Frequently asked question

Love crepes? Try these next!

Browse all the Crepe and Pancake Recipes

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on March 18, 2018. It has been updated and may differ from what was originally published. It was revised to include improved content and photos. All posted pictures are mine.

Follow this French galette recipe and bring galette bretonne to your table. Crispy-edged buckwheat crêpes of rustic origin, garnished with a savory blue cheese filling, are perfect for a weekend breakfast or weekday lunch.

Yes, again and again, crepes. Now here is a recipe for buckwheat crepes.

They are generally known in French as crêpes de blé noir, crêpes de sarrasin, or galettes de sarrasin where galette means "flat cake," and blé noir and sarrasin meaning is buckwheat in English.

Introduced in the 14th century and reaching its peak by the 19th century, buckwheat was grown in different regions of France with similar soil types, such as Limousin and Auvergne.

Nowadays, galettes bretonnes are made and eaten everywhere across France and beyond.

French buckwheat crepes, along with French crepes and chocolate crepes, are the ultimate part of a crepe bar if you ever consider hosting it.

What is galette bretonne?

Galette bretonne, or French galette is a thin pancake made with buckwheat flour, water, and salt and served with a savory filling.

It is a specialty of the Bretagne or Brittany - a beautiful region in France's northwest.

That is why these crepes are also called Brittany crepes, and crêpes bretonnes or galettes bretonnes in French.

In Britany, crepes bretonnes are cooked on a billig, a flat, round, cast-iron griddle forty centimeters in diameter, with no rim.

Since authentic French galettes are "nearly impossible" to cook in a regular crepe pan, many recipes include all-purpose flour. So, it is called an adapted version of galettes for home cooking.

Galette vs. crepe

In France, the crepes made with whole wheat flour are referred to as "crêpes de froment," meaning "wheat crepes" in English. They can be served with sweet or savory fillings.

Crepes made with buckwheat flour are called galettes which are "galettes de sarrasin" (or "crêpes de sarrasin") in French. And they are savory rather than sweet.

The French people are very selective over the difference between galettes and crepes, and ones should never be called the others.

Why you should try this recipe

• These buckwheat crepes are a beautiful and light alternative to traditional French crepes.

• They are made with basic ingredients and are quick and easy to make, even on busy weekdays.

• These savory crepes are the perfect breakfast option for starting your day off right. Brittany crepes are also a perfect idea to serve while hosting a crepe bar or a crepe party.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Buckwheat flour: Use fresh, organic buckwheat flour. The buckwheat will give you an earthy, nutty flavor that will have you feeling full and energized all day long.

• All-purpose flour is added to facilitate cooking crepes. Since it contains gluten, it helps make the galettes more forgiving.

• Eggs: The recipe calls for large eggs at room temperature.

• Milk: Use either 2% reduced-fat milk or semi-skimmed milk, which is 1.7% fat.

• Salted butter brings the necessary amount of salt to the batter. If you use unsalted butter, add a pinch of salt.

How to make galette bretonne

To make the buckwheat crepe batter, in a large mixing bowl, place the two kinds of flour, mix them and make a well in the center. Use an egg separator and separate egg whites and yolks.

Add the yolks into the flour mixture and mix with a hand whisk, gradually pouring cold milk (photo 1).

Melt butter in a pan until lightly golden, add it to the batter, and continue whisking.

Use an electric mixer and beat egg whites until they are stiff. Gently add beaten whites into the batter, careful not to collapse (photo 2).

Cover the bowl with a tea towel, and let the batter rest for 1 hour.

Pro tip: Buckwheat crepe batter is thicker than classic wheat crepe batter. To test, pass a ladle through the batter, turn it, and pass your finger across it. The mark must hold for a few seconds.

To cook galettes, heat a carbon steel crepe pan or a nonstick crepe pan (skillet) over medium-high heat. Grease the base of the pan with a small amount of oil.

Mix the batter well, pour it into the center of the pan, and swirl it in a circular motion to get an even, thin layer.

Cook the galette on a hot pan for about 2 minutes (photo 3); flip it and cook the second side for another minute (photo 4). Continue with the remaining batter.

To make the blue cheese filling, in a saucepan, place sour cream, crumbled cheese, and butter (photo 5) and bring over low heat, regularly stirring (photo 6).

To serve, fold galettes and garnish them with blue cheese filling and pecans on top and slices of pear aside.

Expert Tips

1. Preheat the pan well before cooking crepes and brush it with oil between each crepe making. Discard the first crepe; it only serves to season a crepe pan and that it is hot.
2. Stir the batter while frying crepes since the flour tends to sink to the bottom of the bowl.
3. Replace Gorgonzola cheese made from cow's milk with another type of blue cheese, for example, French sheep's milk cheese Roquefort. 
4. Use raw or candied pecans to serve or replace them with freshly cracked walnuts.

Buckwheat crepes filling

The savory fillings for buckwheat galettes include anything from cheese and vegetables to eggs, meat, or even fish.

But the most traditional way to serve crepe bretonne is to make a combo - a regional treasure of Britany.

It consists of a fried egg, a slice of ham, and grated cheese (usually gruyère or comté).

Such the combo is called "la complète," meaning "the complete" in English, and such the galette is known as a galette complète (full galette).

In France, you could order a special summer combo that included fresh tomatoes; the rest of the year, you would enjoy cooked mushrooms added to the galette filling.

If you ever travel to the town of Rennes in France, you could order a galette saucisse meaning "hot sausage galette," in English. It is another authentic deliciousness.

If you like to host crepe parties, prepare different kinds of fillings to allow your guests to experiment and create their own savory crêpe (crêpe salée) or sweet crepe (crêpe sucrée).

Indeed, buckwheat crepes are traditionally savory, but you can also make sweet versions.

Storing and freezing

Store Breton galettes in an airtight container in the refrigerator for up to 3 days.

To freeze, place parchment paper between each buckwheat crepe, wrap the batch with double plastic wrap, then aluminum foil. Then freeze crepes for up to a month. 

To reheat, warm crepes in the oven at 350°F (175°C) or microwave until hot.

Recipe FAQ

Love crepes? Try these next!

Browse all the Crepe and Pancake Recipes

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from https://www.academiedugout.fr. It was originally published on February 20, 2018. The recipe has been revised to include improved content and photos. 

You will be making this vanilla Dutch baby recipe again once you have tried out this gorgeous puffed pancake! All you need is a pancake batter, a very hot pan in a very hot oven, chocolate Nutella, and flaked almonds to make a special breakfast in the blink of an eye, without any effort! 

Dutch baby is a giant pancake. However, to me, it resembles more a crepe than a pancake. It is thin enough and is made without any leavening agent.

According to Kitchn, a Dutch baby is like

a hybrid of a pancake, a crepe, and a popover.

Why? Because while baking it in the oven, it puffs around the edges of the pan, rising so high that in the end, it looks like a "poofy pillow" or a "golden cloud."

I can't help but watch as the Dutch baby bakes. It's so beautiful!

The Dutch baby is unique that it will quickly collapse once it comes out of the oven.

Watch for this: be ready to catch this impressive puffed presentation within the first one to two minutes after baking.

After the center of the pancake collapses, it forms a nest for every topping you love. And hurry up, serve it quickly until it is warm!

What is a Dutch baby?

Dutch baby, aka Dutch pancake, German pancake, a Bismarck, or a Dutch puff, is a large oven-baked pancake - an American popover.

It is considered that it is derived from the German pancakes known as Pfannkuchen (literally Pfanne -"pan" and Kuchen-"cake") but originated in the United States in the early 1900s.

Many people credit a family-run restaurant in Seattle, Washington state, called Manca's Cafe, for adapting the recipe.

Victor Manca, its owner, wrote that the name "Dutch Baby" was invented because the owner's daughter mispronounced "Deutsch," which is the German word for German as "Dutch."

So, the baby Dutch was born.

Dutch baby cast iron

A cast-iron skillet is the best frying pan to succeed in making the Dutch baby pancake.

It is superior in heat retention and even cooking, which is the key to a puffy pancake.

The size of the pan plays a significant role in the finished texture of the pancake.

The pancake recipe requires a 9-inches/23 cm skillet. The smaller pan will increase the pancake's puff and fluffiness.

The larger pan, for example, 10-inch cast-iron skillet, will result in a higher rise but thinner pancake after it collapses.

Why you should try this recipe

Vanilla Dutch baby is a fabulous breakfast or brunch idea, especially on weekends. It is a luxurious treat to serve breakfast in bed to spoil your sweetheart.

This puffy oven pancake is a kids' favorite, especially when they have friends' sleepovers: and yes, kids will share their fun experience of eating baby Dutch in your house with everyone.

The baby Dutch recipe calls for a few simple ingredients. Plus, making this puff pancake does not require special cooking or baking skills: even a novice cook can make it.

The active, hands-on time takes about 10 minutes; add resting time for the batter - 30 minutes and baking time - 15 to 20 minutes. To serve it hot, start making your baby pancake one hour before serving.

You can customize it by adding different toppings. For example, drizzle it with Nutella and upgrade to Nutella Dutch baby for an extra kick of chocolatey goodness.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Flour: the recipe calls for all-purpose flour. Make sure to sift it using a flour sifter.

Milk: use low-fat or whole milk, but it is not recommended to use skim milk or milk alternatives. It is simple: the higher the fat content of the milk, the tastier the pancake.

Eggs: use large eggs at room temperature.

Butter: top-quality unsalted butter is the best to make this recipe. You can replace it with margarine, though.

Vanilla extract: I recommend Madagascar Bourbon Pure Vanilla Extract since it is the most full-flavored, among other vanilla extracts. Use alcohol-free vanilla flavor if preferred.

You can also experiment with other flavorings such as orange flower water, rose water, almond extract, etc.

Or replace vanilla extract with the same amount of alcohol: dark rum or Grand Marnier.

Sugar: use granulated sugar or caster sugar.

Salt: a pinch of salt enhances the flavors of the pancake batter and the final puffed pancake.

How to make vanilla Dutch baby

To make the batter, place sifted flour, milk, eggs, sugar, vanilla extract, and salt in a blender and process on medium-high speed for about 10-15 seconds.

Using a rubber spatula, scrape down the sides and process for another 10-15 seconds. You will obtain a very smooth and thin batter (photo 1).

If you notice some lumps, pass the batter through a fine-mesh sieve. Then, let it rest for 30 minutes in the blender or a large bowl.

Place a 9-inches/23 cm oven-safe skillet inside the oven and heat oven to 425 degrees F/218 degrees C.

Carefully remove the hot skillet from the oven (place an oven mitt over the handle to remind you that it's hot).

Add butter and swirl the pan to melt butter, coating the pan's bottom and sides.

Pour all the batter into the center of the hot pan (photo 2) and bring the skillet to the oven.

Bake for about 15 to 20 minutes until the pancake is puffed and golden brown on the sides (photo 3).

At the end of baking, add chocolate Nutella, sprinkle the pancake with flaked almonds, and bake for another minute.

Keep an eye on it: it burns quickly! Take the pancake out of the oven; again, don't forget to use the oven mitts (photo 4).

Serve Dutch baby immediately in the pan or on a pie plate.

Dutch baby variations

With a few simple ingredients, you can create an endless number of baby Dutch recipes to suit your taste and preferences.

Sweet puffed pancake is the perfect breakfast food. It is light, fluffy, and comes topped with all sorts of delicious things like Nutella, caramel, honey, fruit, nuts, fresh berries, etc.

But if you want something more savory, there are Dutch puff pancakes too - these have cheese slices on top alongside bacon bits or even cremini mushrooms.

Let's create a few Dutch baby variations!

Add warm spices to the batter and make the Christmas-inspired gingerbread Dutch baby. It will be the perfect addition to your Christmas dinner table.

Can't live without chocolate? Make a chocolate Dutch baby; you will want to eat it with a spoon. Just add unsweetened cocoa powder to the pancake batter.

Or scatter fresh raspberries or blueberries on the bottom of the pan before pouring the batter on top to create a fruit-filled baby Dutch pancake.

You can add some zest to your breakfast. Create a lemon Dutch baby for a twist on the traditional baby pancake.

Mix some lemon zest into the pancake batter and serve your pancake with a few lemon wedges.

Finally, miniaturized Dutch babies are the best kind of baby. Baking them in a muffin pan gives you adorable little bites perfect for your lunch box.

How to serve vanilla Dutch baby

Serve the baby Dutch while hot, straight from the oven. Choose how to serve: either in a pan or a serving plate.

Cut the pancake in wedges like a pie and garnish it with anything that goes in your greedy spirit.

Traditionally it is served with the squeezed fresh lemon juice on top and sprinkled with a little bit of confectioners' sugar.

Here is a variety of toppings perfect for your puffed pancake:

• fresh fruit,
• whipped cream,
• chocolate Nutella,
• jams and preserves,
• ice cream,
• maple syrup,
• lemon curd,
• peanut butter,
• hazelnut praline paste.

If you are in the mood for something interesting, serve your baby pancake with caramelized apples.

Or top your vanilla baby Dutch on a hot day by adding some of the refrigerated sweetened ricotta and jam - you will love every bite.

Puffy Dutch baby served with lemon juice, and sugar is a classic that you can twist to your liking.

Hot off the skillet, sprinkle the pancake with lemon sugar and drizzle with berry compote.

Finally, try to drizzle the bourbon caramel over the pancake and top it with bananas and pecans for something more indulgent.

If you look for something more savory, consider topping Dutch baby with smoked salmon, ham, cheese, avocado, tomatoes, sour cream, and fresh herbs.

Storing and freezing

This spectacular and gorgeous puffed pancake is best served warm, straight from the oven. You can keep the leftovers in the refrigerator for up to 1 day.

Can you freeze baby Dutch? Yes, you can freeze the leftover pancake wrapped in plastic for up to 2 months. However, the texture and taste of the pancake when it's thawed will be affected.

Expert tips

1. To make the batter, use a food processor fitted with the blade attachment, a blender, or whisk the batter with a hand whisk.
2. Ensure that the batter is smooth with no lumps: pass it through a fine-mesh sieve if needed.
3. Do not skip the heating of a skillet in the oven: this is essential to help the pancake puff.
4. Add a pinch of ground nutmeg or cinnamon to the batter if desired.
5. Use a smaller skillet (8 inches/20 cm) to increase the puffiness of the pancake.
6. Don't open the oven door while baking; the drop in the oven temperature will deflate the pancake.
7. Drizzle the pancake with chocolate Nutella and sprinkle with flaked toasted almonds before serving instead of adding these ingredients while baking.

Frequently asked questions

Love crepes? Try these next!

Also, browse all the Crepe & Pancake Recipes.

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on May 09, 2020. The recipe has been revised to include improved content and photos. All posted pictures are mine.

Pamper yourself to original crepes Suzette flambe with Grand Marnier. Learn how to ignite the orange sauce and succeed every time in making this spectacular French dessert. Not an expert at flambéing? Simply serve crepes alongside the sauce and vanilla ice cream.

With crepe au Grand Marnier, history has elevated the humble crepe into one of the top desserts served in upscale restaurants today.

What is crepe Suzette?

Crepe Suzette is a famous French dessert made with thin crepes and Suzette butter (beurre Suzette) - an orange sauce of caramelized sugar, butter, orange juice, zest of orange, and orange liqueur.

Again and again, in the origin of French desserts, the French crepe Suzette was created by mistake by 14-years old Henri Charpentier, who accidentally caught fire with the crepe sauce.

According to another legend, the real inverter of the first crêpes Suzette was Auguste Escoffier, who created a blend of Curacao liqueur and orange butter, all without the need to flambe.

Why you should try this recipe

• Crêpes Suzette soaked in the buttery orange sauce make a decadent dessert.

• Igniting the sauce with Grand Marnier in front of guests transforms the dessert into a show-stopping masterpiece.

• The crepes Suzette recipe is easy to make. It also has a make-ahead option: prepare French crepes in advance. The next day, make the sauce, flambe, and serve crepes.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Flour: The recipe calls for all-purpose (aka plain) flour.

• Sugar: Use white sugar, granulated, or caster sugar to make the recipe.

• Salt enhances the flavors of crepes.

• Eggs: Use large eggs at room temperature.

• Milk: Use whole or low-fat milk.

• Vanilla extract brings a beautiful flavor to the crepe batter.

• Citrus zest: Opt for organic lemon and orange to make fresh zest using a citrus zester. To make the orange peel without a citrus peeler, peel the fruit with a vegetable peeler and cut the peel into thin strips.

• Butter: Use unsalted butter with 82% fat content for a delicious caramelized sauce in this recipe.

• Orange juice: Use freshly-homemade or store-bought orange juice, or replace it with tangerine juice if desired.

• Grand Marnier is used to make crepes Suzette, but you can substitute it with Curaçao or Cointreau liqueurs. To make crepes kids-friendly, replace alcohol with the same amount of orange juice. You will surely omit to ignite the sauce.

Recipe variations

• Crepes Suzette without alcohol: Omit alcohol and use orange juice instead.

• Crepes Suzette with berry coulis: Omit to flambe crepes; instead, serve them with berry coulis, fresh strawberries, or cherries.

• Crepes Suzette with brandy: Replace Grand Marnier with your favorite brandy to flambe the crepes.

How to make crêpes Suzette

To make the crepe batter, place flour, sugar, salt, eggs, vanilla extract, lemon and orange zest, Grand Marnier, and melted butter in a large mixing bowl (photo 1) and mix with a hand whisk (photo 2).

Add half of the milk, gradually adding the remaining milk and water, and mix to get a smooth batter (photo 3). Cover the bowl with a plastic film and let it rest at room temperature for one hour.

Heat a crêpe pan over medium-high heat. Pour the crêpe batter into a thin layer in a pan - no need to grease. Cook one side for about 1 minute (photo 4).

Turn it over and cook another side until lightly browned, about 1 minute (photo 5). Repeat until all the batter has been used.

To make the Suzette sauce, melt butter and sugar in a frying pan (opt for a nonstick skillet) over medium-low heat until the sugar begins to caramelize (photo 6).

Add orange juice, Grand Marnier (be careful of the splash), and orange peel made with a channel knife or citrus peeler, and bring the sauce to a boil.

Fold each crepe twice (or in a triangle shape) and place 4-6 of them in the pan with the butter sauce to soak (photo 7). Cook for a few seconds and turn them over (photo 8).

To flambe, remove the pan from heat, add some Grand Marnier, and ignite carefully. Scratch a long-handled match and approach the hot sauce. Flames will appear for a few seconds. When the alcohol burns off, the fire will disappear.

Serve two crepes per person, and pour the remaining sauce over them. Accompany crepes with a scoop of vanilla ice cream if desired. Repeat the serving with the remaining crepes, making the sauce again. Bon appetit!

Expert Tips

1. Consult the French crepes recipe for helpful tips and tricks.
2. If you feel uncomfortable making flambeed crepes, omit the procedure of igniting with Grand Marnier.
3. Accompany the dessert with Sauternes, a French sweet wine.
4. Make-ahead option: Make crepes in advance, stack them between layers of parchment paper, wrap them in a plastic film, and refrigerate for up to three days.

Storing and freezing

Crepes Suzette are best served and eaten while they are still warm from the pan. Store leftover crepes (not flambeed) in an airtight container in the refrigerator for up to 2 days.

Can you freeze Crepes Suzette? It isn't recommended to freeze the flambeed crepes, but you can freeze plain crepes for up to two months.

Recipe FAQ

Love crepes? Try these next!

• Galette Bretonne
• Banana Nutella Crepes
• Beggar's Purses
• French Chocolate Crepes
• Or browse all the crepe recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from http://www.aveceric.com. It was originally published on February 08, 2018. The recipe has been revised to include improved content and photos.