Makes 3-4 Servings
For the Crepes
2 cups milk
1 cup all purpose flour
2 extra large eggs
Pinch of Salt
2 tspns sugar (optional)
6 tablespoons butter, divided
Prep time: 10 minutes | Cook time: 15 minutes
I make traditional Russian crepes exactly the way my grandmother used to make them back in St.-Petersburg.
In a food processor with a steel blade process milk, flour, egg, salt and sugar until well mixed and transfer to a bowl.
In a 10-inch non-stick skillet heat ½ tb of butter. Using a ladle, spoon in just enough batter to cover the skillet lightly. Roll the skillet around as you are pouring in the batter to spread it evenly.
Cook on one side for one minute, flip over and cook for one more minute or so. Remember that the first browned side will be better looking, so before transferring to a plate flip the crepe one more time, then transfer to plate. This way when you fill and roll, your crepes will be with the nicer side on display.
Repeat with the rest of the batter, stacking the crepes as you go. You should end up with 12 crepes.
Serve crepes hot or at room temperature with a favorite filling.
Sweetened Condensed Milk