(This post was updated on 5/19/2014 with photos and some recipe modifications.)
This is my go-to crepe recipe. I got it from a lady named Gulya I met in Russia while I was teaching English for a semester in Moscow. (There’s more to that story, including how I met Steve over on this post, if you’re interested.) She called them “Norskie” and also taught our little group how to make pierogi and palmenyi, too.
And I forgot how. It’s been um… eight years, can you blame me? Thanks to Google I can probably figure it out again.
But, I’ve made hundreds of these crepes. Maybe even over a thousand. (That might not be an exaggeration. I wish I had a crepe-o-meter .)
More recently I’ve been making gluten-free crepes and haven’t found a paleo crepe recipe I’m happy with.
It says gluten-free up there in the title, but you can really use any flour you like that swaps well with all-purpose flour. I usually use Bob’s Red Mill gluten-free flour blend (with a Tablespoon of coconut flour), but I’ve also used whole wheat pastry flour or a partial swap with almond meal or buckwheat flour. I’ve also used coconut milk, almond milk, and buttermilk in place of regular milk.
It’s very versatile. And delicious. Especially when you eat them with Brussels sprouts and ham. Like in this Buckwheat Crepes with Brussels Sprouts recipe. Or Savory Crepes with Shrimp, Mushrooms, and Goat Cheese.
Berries, Nutella, and real whipped cream is our favorite, though. Obviously.
Norskie (Russian Crepes)
3/4 cup flour (see note)
1 Tablespoon sugar
1/2 teaspoon salt
1 1/4 cup milk
Butter or coconut oil, for frying
Whisk together all ingredients (or use a blender to get all of the lumps out quickly). Butter a 6 or 8-inch nonstick skillet heated over medium-high heat and add about 1/4 cup of batter. Tilt and swirl the batter to cover the bottom of the skillet. Cook until bubbles form and the edges of the crepe loosen from the pan. Flip and cook for another 45 seconds on the other side. Remove and cover with a towel to keep warm while you cook up the remaining batter.
1. I use Bob’s Red Mill Gluten-Free baking blend with 1 Tablespoon of coconut flour. You can also use a mixture of almond and buckwheat flours as well as whole wheat pastry flour if you like.
2. I’ve used both coconut milk and almond milk as well as buttermilk in this and it always turns out well.
3. The sugar isn’t vital to the recipe. You can use any sweetener you like or omit it completely.
From Gulya, a lady I met in Russia