Butter Week Basics: How To Make Crepes

Thin, crêpe-like pancakes are a staple of Ukrainian cuisine, but we especially love to cook them for Butter Week. They can be filled with meat, vegetables, berries, fish – really, the number of variations is limited only by our imagination. Some people have their own unique recipe for making pancakes, which they have perfected over years. But it seems to me that it is rather boring to cook according to the same recipe. Everyone knows how much I love to experiment, even when it comes to traditional dishes.

Thin pancake lifehacks

• The recipe for thin pancakes is very simple, but, as with everything in life, it’s handy to have a little experience and know several small secrets. So, before you try making them, pay attention to these simple tricks.
• Do not skip the sifting step. If you’re using ordinary all-purpose flour, I always recommend sifting it, as it helps the pancakes turn out smooth and silky. If you prefer to use wholegraint or coarse flour, sifting isn’t necessary;
• Make sure your batter isn’t too thick. It should be thin enough to quickly coat the pan in an even layer;
• Don’t go overboard with the oil. The batter itself already contains oil, so you don’t need to use a thick coat on the frying pan. I find it helpful to oil the pan using a silicone brush or a small clean towel;
• It’s easiest to fry the pancakes on a nonstick pan. A skillful cook can get great results using any kind of pan, but if you don’t have much experience making pancakes, it’s best to stay on the safe side;
• Let the batter rest a bit before frying. After mixing the batter, leave it in the mixing bowl for about ten minutes. Then, mix it a little more and start frying up the pancakes;
• Try experimenting with different kinds of flour: all-purpose, wholegrain or even buckwheat. This way you’ll get fabulous new tastes using the same old recipe.

Thin pancake preparation