Sweet, delicious crepes.

1/2 cup flour
1/2 cup milk
1 egg
1/16 cup water
1/8 tsp salt
1 tbsp butter, melted
1 packet vanillin with sugar (substitution for 1 tsp vanilla extract)
2 tsp sugar

Mix all ingredients except flour together thoroughly. Slowly stir in flour and mix until larger lumps are gone.

I like to use a plastic ladle about three quarters full to portion batter onto a hot nonstick skillet or griddle. The batter will not spread out enough by itself, so I use the bottom of the ladle to spread the batter around in an outward swirling pattern resulting in a six to eight inch diameter circular crepe. Cook this on medium until it becomes possible to separate the crepe from the pan with a spatula without damaging the crepe. When you turn it, it should have a whitish color with traces of golden brown. Add toppings and fold crepe into desired final shape – I like to fold it in half twice to end up with a triangular shaped crepe. Serve hot.

My favorite filling for crepes is cheddar, although I have made excellent crepes suzette before. However, in Georgia, due to the difficulty in obtaining exotic foreign cheeses and liqueurs, I simply use Nussa – a German chocolate hazelnut spread, like Nutella except even more delicious – or shavings from a Russian milk chocolate bar with the brand name “корона.”

I think I made about five or six crepes with that batch, and I gluttonously ate all of them. Perhaps I should have found some fruit preserves to be a little healthier…

I couldn’t find pure vanilla extract here, either, but the supermarket did have these packets of “vanillin with sugar” by a Turkish company called Altin. I don’t have Turkish character support now but that’s supposed to be the un-dotted i.

I’d love to get some kind of meat and cheese crepe going at some point, but those things are so (comparatively) expensive here that I’m probably going to have to wait until my next paycheck comes. Maybe I’ll make a big batch of crepes for my birthday, which comes right after payday (specifically, on November 3rd).

All in all, these crepes were very easy to make, very delicious, and used mostly cheap ingredients. I think with this addition to my Georgia repertoire, I’ve got breakfast pretty well covered and am really getting into the groove of cooking for myself on a regular basis.

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10 Responses to Crepes

  1. Tamara says:

    Sounds delicious and brings back childhood memories. Have you tried crepes with cottage cheese and jam (or jam and scour cream)?

    BTW if you’re looking for vanilla extract they will probably have one in Goodwill.


    • panoptical says:

      I’m not as much into the cottage cheese as Georgians seem to be, but I’ll give it a shot. What flavor of jam would you suggest?


      • Tamara says:

        Actually I hate cottage cheese myself, but if correctly cooked its quite edible and yummy:D strawberry or basically any berry and cherry jam/marmalade will do. The dish should be sweet and slightly sour in the end (not a fan of strawberry jams either but together these ingredients seem to work magically :D).


      • T says:

        try fig jam, quince marmalade delicious and unbelievable aromatic; the other day on Facebook someone was talking about eggplant jam from local company, forgot the name, but he also mentions that this company has the shelf at goodwill, and also there is the walnut preserve mm…mm…mm…
        did not have it for ages, try and finally the row honey, organic local…my goodness i am getting hungry
        OH…remembered the company name is kula, i am not sure about spelling, bonappetite 🙂


  2. უცნობი says:

    Also is good with red caviar.


  3. kakha says:

    Only one little note, “корона” is not russian brand, it’s Ukrainian. Maybe you’re mistaken because of same spelling of these two languages.


    • panoptical says:

      Ah, thank you! Yes, I admit I just assumed it was Russian because of the Cyrillic lettering.


      • pasumonok says:

        hahahahah! do u know whose product is korona? kraft foods!!!!!
        it is made in ukraine though.
        u know what else is kraft?
        alpen gold, chips lux, jacobs, carte nuar, iubileinoe (tasty cookies), prichuda and bunch of other stuff that people think is russian:-)


  4. geoanamania says:

    Fully impressed and fully fascinated by your blog.
    I came along here because a friend of mine suggested to read your scandalous post about Sex in Georgia. So I decided to read all of your posts chronologically and I liked them all so much that I couldn’t help commenting. They are of a special interest because of being non-Georgian’s perspective on Georgia, but apart from that they have a literary value, I think. I can well imagine them put together and printed in a diary-type-illustrated book with some witty title (which you’ll make up yourself quite creatively, I’m sure).
    In other words, speaking trivially, you’ve made my day. : )
    Lucky those students you teach.
    Hope you enjoy your stay in Georgia at least as much as I enjoyed reading your posts today.


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