Ingredients
Equipment
Method
Step 1 – Prepare the Batter Base
- In a medium bowl, whisk 2 eggs, 1 tsp sugar, and 1/2 tsp salt until smooth.
- Gradually add 2 cups kefir and mix well.
Step 2 – Activate the Kefir
- Add 1/2 tsp baking soda to 1 cup boiling water.
- Slowly pour into the batter, whisking constantly to create airy, lacy crepes.
Step 3 – Add Flour Gradually
- Sift 1 1/2 cups all-purpose flour into the mixture.
- Mix until smooth, avoiding lumps.
Step 4 – Add Oil
- Stir in 4 tbsp oil (sunflower or coconut) until fully combined.
Step 5 – Heat the Pan
- Preheat a non-stick or lightly greased skillet over medium-high heat.
- Brush lightly with butter.
Step 6 – Cook the Crepes
- Pour about 1/4 cup of batter into the skillet.
- Swirl quickly to cover the pan evenly with a thin layer.
- Cook until edges turn golden and top is set (about 20–30 seconds).
- Flip and cook the other side for another 20–30 seconds.
Step 7 – Stack and Keep Warm
- Transfer cooked crepes to a plate.
- Stack and cover lightly to keep warm.
Step 8 – Serve
- Fill with sweet or savory toppings:
- Sweet: honey, fresh berries, jam, ricotta, banana-peanut butter
- Savory: smoked salmon, cream cheese, ham, eggs, mushrooms
- Roll or fold crepes and serve immediately.
Notes
| Nutrient | Amount per Crepe | Notes |
|---|---|---|
| Calories | 110 kcal | Without toppings |
| Protein | 4 g | From eggs and kefir |
| Fat | 4 g | From oil and butter |
| Saturated Fat | 1 g | Includes butter used for greasing |
| Carbohydrates | 15 g | From flour and sugar |
| Fiber | 1 g | Slightly higher if using whole grain flour |
| Sugar | 3 g | From sugar in batter |
| Sodium | 150 mg | From salt and baking soda |
| Calcium | 60 mg | From kefir |
| Vitamins | A, D, E, K | Present in kefir and eggs |