Busia’s Crepes
I grew up with my Busia (the Polish word for grandma) make these every time my sister and I stayed overnight. I watched her make these for the longest time before I started making them with her while my sister was doing homework. When Busia passed away in 2019, my family made these crepes whenever the whole family got together. When I got diagnosed with celiac disease, this recipe was one of the first recipes I wanted to make gluten free. My husband cannot tell the difference between the original or the new ones. If you aren’t gluten free, we loved to make these crepes with whole wheat flour.
Left: a savory crepe filled with spinach, mushroom, and gruyere
Right: a sweet crepe with added matcha powder with a mango whipped cream filling
Serving size: 8-10 crepes
Ingredients:
3 eggs
1 tsp salt
1 tbsp sugar
½ tsp vanilla extract
¾ cup King Arthur All-Purpose Flour
1 ¼ cup milk - roughly (I like fairlife)
Tips:
Let the batter sit in the fridge over night so that the flavors can develop.
If you let the batter sit over night, you may need to add a little more milk to thin out the consistency before cooking.
Directions:
Beat the eggs, salt, sugar,and vanilla extract together.
Add the GF AP flour to the egg mixture. A thick paste will form.
Gradually add the milk so that the mixture is smooth. The mixture should be relatively thin and fall off the spatula quickly. Add more milk if it is not thin enough.
Let batter sit in fridge until ready to make the crepes.
Using a hot crepe pan, cook the crepes very thinly.
Place the crepes on a plate and cover with tin foil.
Enjoy with a savory or sweet filling!
