Crepes perfection: Unlock versatility with kefir's tangy twist
You can serve crepes sweet with jam or fill them with a savoury stuffing like spinach or meat. Crepes are a versatile base for culinary experiments, so it's worth ensuring they are tasty and easy to work with. Here's a tried-and-true recipe to help.
It might seem like there isn't much complexity in cooking crepes. However, many people find it challenging. The crepes tear, crack, or turn out as hard as shoe leather. It's beneficial to have a reliable recipe on hand. The secret to crepe success here is the addition of kefir.
Recipe for thin and flexible crepes
Crepes with kefir are an excellent alternative to traditional milk-based crepes. They contain bacteria and yeast, which "work" while the batter rests, feeding on flour and sugar. This process creates air bubbles that make the crepes light, fluffy, and melt in your mouth. Additionally, kefir is rich in probiotics, which positively affect intestinal microflora and aid digestion. It also contains B vitamins, vitamin K2, and valuable minerals such as calcium and potassium.
Kefir gives the crepes a lightly tart, refreshing taste that pairs perfectly with sweet toppings like fruits, jams, or maple syrup. The more tangy the kefir, the more savoury the crepes will taste.
Crepes with kefir
This is a universal recipe that works both for sweet and savoury crepes. The preparation is simple, but you'll need to start a bit earlier—the batter should rest for a while. Cook the crepes over medium heat to prevent them from burning.
Ingredients:
- 1 cup of all-purpose flour
- 1 cup of kefir
- 2 eggs
- A pinch of salt
- Oil for frying
Instructions:
- In a bowl, mix the flour, kefir, eggs, sugar, and salt. If the batter is too thick, you can add a bit of milk or water.
- Let the batter rest for 30 minutes.
- Heat the pan and coat it with oil.
- Pour portions of the batter onto the pan and fry the crepes on both sides until golden brown.
Crepes with kefir can be served with your favourite toppings, both sweet and savoury. They taste great with fruits, jam, cottage cheese, as well as with spinach and feta, cabbage with mushrooms, or meat. Enjoy!
