Crepes with Filling

For historic reasons, Romanians love crepes. This uniquely French concoction was imported with everything else French, including thousands of words, straight into Romanian homes.

România Internațional, 06.07.2013, 17:24

For historic reasons, Romanians love crepes. This uniquely French concoction was imported with everything else French, including thousands of words, straight into Romanian homes.

As with everything, Romanians put a twist on the original recipe, and started putting everything into crepes, from sweet preserves to savory cheese mixes.

To make a Romanian crepe, take a cup of flour, two eggs, two tablespoons of oil, a pinch of salt, and a cup and a half of milk. If you plan on eating them as a dessert, put in one small bag of vanilla sugar or two tablespoons of sugar and a splash of vanilla flavoring.

Mix well, preferably with an electric mixer, to work in some bubbles. Next, heat well your favorite pan, and for every crepe put in about a teaspoon of oil, tilting to cover the entire surface. Take a ladle and spoon out the right amount to make one crepe, and spread it uniformly over the pan.

To turn, you may use the brisk wrist movement typical of Chinese stir frying, or you can simply turn it carefully with a spatula.

You may consider the first one to be a sacrificial offering, since it will probably be ruined, but after that you have gauged your heat and will be able to turn out the rest perfectly. Use your imagination as to the stuffing.

You can also stack the crepes in a deep oven dish, putting in between the stuffing. Spinach and cheese is the preferred filling for the discriminating cook. Enjoy!