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–+ servings

Thin kefir crêpes

Prep Time 10 minutes
Cook Time 30 minutes
Batter resting time 10 minutes
Total Time 50 minutes
Servings 4 servings
Print the recipe

Ingredients

  • 160 g all-purpose flour
  • 250 ml plain milk kefir Use unsweetened, unflavoured kefir; reserve a little extra to thin the batter if needed.
  • 250 ml plain water Bring to a full boil just before adding.
  • 2 eggs
  • 2 tbsp sugar
  • ½ tsp salt
  • ¼ tsp baking soda Use food-grade baking soda.
  • 2 tbsp sunflower oil For the batter; have a little extra ready to grease the pan.

You will need

  • Large heatproof mixing bowl
  • Whisk
  • Sieve
  • Heatproof measuring jug
  • Kettle
  • Nonstick frying pan
  • Ladle and spatula
  • Plate and cover

Instructions

  • Whisk the eggs, sugar and salt in a large heatproof bowl until lightly foamy.
  • Slowly pour the boiling water into the eggs in a thin stream, whisking continuously.
  • Immediately whisk in the kefir until evenly mixed.
  • Sift in the flour and baking soda a little at a time, whisking until the batter is smooth and free of lumps.
  • Stir the sunflower oil into the batter.
  • Let the batter rest for 10 minutes.
  • Lightly oil a nonstick frying pan and heat over medium heat.
  • Ladle a little batter into the hot pan, tilting it to spread the batter thinly. Cook for about 1–2 minutes, until the surface is set and the edges are golden.
  • Flip with a spatula and cook for about 1–2 minutes on the other side, until golden and cooked through.
  • Transfer to a plate and cook the remaining batter in the same way, stacking the crêpes and keeping them covered so they stay soft.
    • The batter should flow easily across the pan. If it is too thick to spread, stir in a little of the extra kefir.
    If the edges start to burn before the centre sets, lower the heat.
    Stir before ladling each crêpe, because the batter can settle.

Storage and safety

Refrigerate leftover crêpes in a shallow, covered container within 2 hours of cooking, or within 1 hour if the temperature is above 32°C (90°F). Keep the fridge at 4°C (40°F) or below and eat within 3–4 days. Discard crêpes left at room temperature longer than these limits.