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8 February 2015

Crêpes, Crêpes, Crêpes

Breakfast... On week days oat porridge, at the week end something very special. That is what I remember good from my childhood. Those days when you sleep till late morning and wake up from the most pleasant smell... The smell of hot tasty pancakes.. Blinis in Russia, pancakes in the USA, crêpes in France... "Mlynci" in my Ukraine. No matter how you are used to name those, people love them. Sweet with jam or Nutella, salty with spinach and salmon, or mushrooms. They may fit perfectly into your nutrition plan. Even if you are on a diet (!). Though I'm not a big fan of that word. But that is absolutely another story...
Special thanks to Kristina Ivanova for a nice kitchen towel with Portuguese pattern!!!! Looks great together! 
Basic recipe I'm sharing with you is all-purpose. And it is moreover healthy containing whole wheat flour. Your best friends for the next 20 minutes - a big bowl, whisk or mixer and a non-stick pan. 


500 ml milk
3/4 cup white flour
3/4 cup whole wheat flour
3 eggs
2 tbsp oil (*I used grape seed, choose any type)
2-3 tbsp brown sugar
sprinkle salt
1 tsp butter
1 tsp vanilla essence (*optional)

In a bowl mix three eggs with 200-300 ml of milk. I used whisk to mix it all together. If you're in a hurry mixer will definitely help you. Add vanilla essence, sugar and salt if you want sweet crêpes. Otherwise add only salt and 2-3 tablespoons of sugar. Add spoon by spoon flour and mix thoroughly. Afterwards pour in the rest of milk. Stir in oil. Butter should be between liquid and thick, rather more liquid. 

In a hot pan let the butter melt and scoop the batter into the pan. For one crêpe approximately 2-3 tbsp of batter are used. Rotate the pan so that the batter is spread as thinly as possible. About 20 seconds on medium-high heat from each side until golden-brown. Serve hot with jam, bananas, peanut butter...Up to you. Enjoy your perfect breakfast. I hope you have a good company for that.

Bon Appétit!

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