Russian crepes with red caviar
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Ingredients
- 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
Directions
- Mix kefir (or yogurt mixture), flour, eggs, sugar, and salt in a deep bowl.
- 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.
- Add the oil and stir to combine.
- 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.
- Brush the pancakes with butter between layers to prevent sticking and drying out. Repeat the process until all of the batter has been used.
TO SERVE
- Fold the hot crepes into wedges and serve hot with crème fraiche, salmon roe, fresh dill, cracked pepper and lemon to garnish.
