CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Russian crepes with red caviar


  • 2 cups (470 ml) kefir (or 1 cup/240 ml yogurt thinned with 1 cup/240 ml milk)
  • 2 cups (470 ml) flour
  • 2 eggs
  • 1 tablespoon (15 ml) sugar
  • 1/8 teaspoon (.75 ml) salt
  • ½ teaspoon (2.5 ml) baking soda
  • 2 cups (470 ml) hot water
  • 2 tablespoons (30 ml) oil, plus more for cooking
  • Butter


  1. Mix kefir (or yogurt mixture), flour, eggs, sugar, and salt in a deep bowl. 
  2. Add the baking soda to the hot water and mix well.  Pour the baking soda-water mixture into the batter slowly, mixing until smooth, and let sit for five minutes.
  3. Add the oil and stir to combine. 
  4. Heat butter in an 8-inch (20.5 cm) non-stick pan over medium heat. Working quickly, pour 1/2 cup (120 ml) of batter into the pan and tilt the pan in a circular motion to make sure the batter spreads out evenly.  Fry until lightly browned, flip and cook for 20 seconds.  Remove from pan.
  5. Brush the pancakes with butter between layers to prevent sticking and drying out.  Repeat the process until all of the batter has been used.


  1. Fold the hot crepes into wedges and serve hot with crème fraiche, salmon roe, fresh dill, cracked pepper and lemon to garnish.

Follow Vanessa Gianfrancesco:

You might like

View All Recipes
Rodney's eggs benedict Rodney's eggs benedict
Pancake tacos Pancake tacos
Lox and bagel soup Lox and bagel soup
Bagels breakfast board Bagels breakfast board