Sour Cream Crêpes

Cooking method

1. Step 1:

   

   Gather the ingredients from the list. It's best to use full-fat, thick sour cream — the crêpes taste even better with homemade sour cream. Put room-temperature sour cream in a large bowl. Add the sugar, salt, and baking soda, then crack in the eggs.

2. Step 2:

   

   Whisk the ingredients thoroughly, by hand or with a mixer, until the mixture is smooth.

3. Step 3:

   

   Add the sifted flour in small batches. Sifting aerates the flour, which makes the batter airier and the crêpes soft and delicious.

4. Step 4:

   

   Whisk the batter well, by hand or with a mixer, until all the lumps of flour are gone.

5. Step 5:

   

   Then pour in a cup of water a little at a time (you can use milk instead). Since my sour cream was thick, I thinned the batter with cold boiled water. Adjust the amount of water to the thickness of the sour cream you're using, going by the consistency of the batter. The more milk or water you add, the thinner the crêpes will be.

6. Step 6:

   

   Add a couple of tablespoons of vegetable oil and stir the batter once more. Let it rest on the counter for fifteen minutes, then start cooking the crêpes.

7. Step 7:

   

   It's best to cook the first crêpe in preheated oil so it doesn't stick. After that, you won't need to add more oil to the pan, since there's oil in the batter — especially if you're using a non-stick skillet.

8. Step 8:

   

   Cook the crêpes over medium heat for 2–3 minutes per side, until golden. Serve them with tea or coffee alongside jam, preserves, or condensed milk, or roll them around any filling you like — sweet, savory, meat, fish, or farmer's cheese. Just adjust the amount of sugar in the batter to match the filling. Enjoy!