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Homemade Russian Crepes (Basic Recipe)


Indulge in a classic breakfast favorite with a twist – Russian Crepes! With their light and airy texture, these Homemade Crepes are perfect for any time of day, whether you’re looking for a satisfying breakfast or a sweet and indulgent dessert.

Crepes folded into thirds on a white plate topped with fresh berries and two forks on the side.

I love recipes like these crepes that are super versatile. They can be turned into something sweet or savory. The options for toppings here can be as big as your imagination and take you as far as your taste buds will go!

Key Ingredients

Basic crepe recipe ingredients six large eggs bowl of flour four cups of milk olive oil bottle baking powder white sugar in a bowl and melted unsalted butter.

Eggs: Eggs help to bind all of the ingredients together and add a rich flavor.

Sugar: Just a touch of fine white sugar is added to the batter to add a subtle sweetness.

Unsalted butter: Unsalted butter adds richness and a great buttery consistency to these crepes once they’re cooked.

Milk: A key liquid component in the batter, milk adds moisture and richness to these homemade crepes. Use whole milk or 2 %.

Oil: Oil is used to make these easy and basic crepes rich in texture, balancing out the flour and other dry ingredients.

Flour: The main dry ingredient in the batter, flour provides structure and helps to give the crepes their characteristic texture. Use all purpose flour or pastry flour.

Baking powder: Used to leaven the batter and make the crepes light and fluffy.

Find the full printable recipe with specific measurements below.

How to make Homemade Russian Crepes

Step 1: Melt butter

In a microwave, melt the butter.

Melted butter in a small bowl.

Step 2: Whisk eggs and sugar

In a separate bowl whisk together the eggs. Add in sugar and continue whisking.

Crepes batter being mixed with a whisk in a white bowl.

Step 3: Add wet ingredients and baking powder

Then add melted butter, 2 cups of milk, oil, and baking powder.

Crepe batter in a white bowl with olive oil and empty ingredient bowls on the side.

Step 4: Whisk and add flour

Whisk all together well. Then continue to whisk, and add in the flour, ½ cup at a time.

Crepes batter in a bowl with flour and a whisk and a bowl of flour and a glass jar of milk on the side.

Step 5: Add milk and mix

Add in 2 more cups of milk and mix all together well. Batter should be runny.

Crepes batter in a white bowl with a whisk.

Step 6: Heat the pan

Heat up a crepe pan on medium-high heat. (You can use another flat nonstick skillet if you don’t have a crepe pan.)

A skillet on a wooden board.

Step 7: Add batter

Using a ladle, add batter to the pan. Turn the pan to spread the batter all around. Each crepe will heat up quickly, so work fast.

Crepe better being poured into a skillet with a soup ladle.

Step 8: Flip and cook

As soon as the crepe begins to turn golden, flip it over and continue cooking until both sides are golden brown. Each side should take 30-60 seconds.

A crepe cooking in a skillet.

Step 9: Repeat

Repeat until all the batter is used up.

A stack of basic crepes on a plate with raspberries and blueberries around.

Expert Tips

  • For easy mixing, use a blender and combine all ingredients together.
  • If the batter is clumpy pour it through a strainer into a medium size bowl.
  • For best results, use a nonstick pan to cook the crepes. This will help prevent sticking and ensure that the crepes cook evenly.
  • If you find that the batter comes out too thick, simply add a splash of milk until it reaches the runny consistency, nice and thin. 
  • Make sure the crepe pan is hot before adding batter to it.
  • To prevent crepes from sticking to the pan, melt butter on the hot pan before adding batter.

Recipe FAQs

How do I store leftover crepes?

Crepes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the microwave for 10-15 seconds or heat them in a nonstick pan over low heat until warmed through.

Can I make the batter ahead of time?

 Yes, you can make the batter up to 24 hours ahead of time. Store it covered in the refrigerator. When you’re ready to cook the crepes, simply give the batter a quick whisk.

Folded crepes on a white plate.

More Crepe Recipes To Enjoy

Crepes are one of my family’s favorite breakfast. I have a few crepe recipes on my site that were shared with me over the years, and that I my self make on a regular bases. One recipe that goes way back is my mom’s go to crepe recipe filled with chicken, another was shared from another family member and this truly easy crepe recipe is so easy that my children make the batter for me. My sister shared with me this farmer’s cheese filled crepe recipe and it’s always a hit with guests, especially when pairing them with homemade easy jam.

Try these homemade tasty jam recipes to enjoy with crepes

If you tried this Homemade Russian Crepes (Basic Recipe) or any other recipe on my website, please leave a 🌟 star rating and leave your 📝 comments below. I love hearing from you!

A stack of basic crepes on a white plate surrounded with raspberries and blueberries in bowls.

Homemade Russian Crepes (Basic Recipe)

These Russian blini are incredibly good on their own, or served with condensed milk. Serve them warm for breakfast, dessert or anytime you'd like!
5 from 1 vote
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Course: Breakfast, brunch, Desserts
Cuisine: Russian
Allergy: Nut Free, Vegetarian
Total Time: 1 hour
Servings12
Calories: 224kcal
Author: Marina Rizhkov

Equipment

  • bowl
  • whisk

Ingredients

  • 5 large eggs
  • 2 Tbsp sugar
  • 2 tbsp unsalted butter
  • 4 cups milk
  • 1 Tbsp oil
  • 3 cups flour
  • ¼ tsp baking powder

Instructions

  • In a microwave, melt the butter.
    2 tbsp unsalted butter
    Melted butter in a small bowl.
  • In a separate bowl whisk together the eggs. Add in sugar and continue whisking.
    5 large eggs, 2 Tbsp sugar
    Crepes batter being mixed with a whisk in a white bowl.
  • Then add melted butter, 2 cups of milk, oil, and baking powder.
    2 tbsp unsalted butter, 4 cups milk, 1 Tbsp oil, ¼ tsp baking powder
    Crepe batter in a white bowl with olive oil and empty ingredient bowls on the side.
  • Whisk all together well. Then continue to whisk, and add in the flour, ½ cup at a time.
    3 cups flour
    Crepes batter in a bowl with flour and a whisk and a bowl of flour and a glass jar of milk on the side.
  • Add in 2 more cups of milk and mix all together well. Batter should be runny.
    4 cups milk
    Crepes batter in a white bowl with a whisk.
  • Heat up a crepe pan on medium-high heat. (You can use another flat nonstick skillet if you don’t have a crepe pan.)
    A skillet on a wooden board.
  • Using a ladle, add batter to the pan. Turn the pan to spread the batter all around. Each crepe will heat up quickly, so work fast.
    Crepe better being poured into a skillet with a soup ladle.
  • As soon as the crepe begins to turn golden, flip it over and continue cooking until both sides are golden brown. Each side should take 30-60 seconds.
    A crepe cooking in a skillet.
  • Repeat until all the batter is used up.
    A stack of basic crepes on a white plate surrounded with raspberries and blueberries in bowls.

Notes

If you don’t have a crepe pan, no worries! A regular non-stick pan will work great.
  • make sure the pan has heated up before pouring the batter. 
  • the batter should be running, if it’s not add water or milk. 

Nutrition

Calories: 224kcal | Carbohydrates: 30g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 67mg | Potassium: 181mg | Fiber: 1g | Sugar: 6g | Vitamin A: 289IU | Calcium: 120mg | Iron: 2mg
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