Motherland Crepes

My grandmother was Ukranian, and this was a family recipe she passed on to my mother, who taught it to me. The process I was shown isn’t very precise. I’m guessing this is probably pretty common with family recipes, but that’s the great thing about these crepes–you don’t really have to be exact. As long as you have the ingredients approximately right, they turn out great, which is why they’re perfect for an impatient cook like myself!

These crepes are different than the ones you may get from IHOP because they are more delicate and a little bit sweet.  When you’re making them you will notice that the batter is very thin, but don’t be alarmed; that’s how it’s meant to be.




Motherland Crepes

Serves 8 crepes
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes


  • 2 eggs
  • 3/4 cups flour
  • 1 1/4 cup milk
  • 2 teaspoons sugar
  • 1/2 teaspoon salt


1. Combine all dry ingredients and eggs in a mixing bowl, then pour in milk while mixing. Mix until flour is absorbed but the batter should be slightly lumpy. The batter will be much thinner than pancake batter and it may even appear foamy.
2. Let the bowl sit for at least five minutes. This step is important so don't skip it! :)
3. Put a small amount of butter into a skillet and melt over medium heat. Pour batter in pan while swirling the pan in a circular motion until the batter covers most of the pan. Don't worry if its not perfect, or if there are lumps.
4. Leave in a minute until solid, flip crepe and cook for another 30 seconds. Transfer crepe to a plate and fill with fruit, jam, chocolate, nutella - whatever your heart desires!

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