(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.) They weren’t originally gluten-free, but I’ve since adapted it because I need gluten-free crepes in my life.
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.
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.
Crepes are 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.