Lacy Kefir Crepes
The lace on these crepes isn’t luck, it’s chemistry: baking soda dissolved in boiling water reacts with the kefir and fills the batter with bubbles, which turn into holes on a hot pan. The crepes come out thin, soft and flexible, easy to roll around any filling. We like them simply with sour cream and honey.
- Prep
- 15 min
- Cook
- 35 min
- Rest
- 15 min
- Total
- 1 h 5 min
- Servings
- 5
- Level
- Medium
- Per serving
- 365 kcal
Ingredients
Makes: about 20 crepes, 22 cm across
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Whisk kefir and eggs
Whisk the kefir, eggs, sugar and salt until smooth.
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Step 2: Add the flour
Sift in the flour and whisk it in gradually to a smooth, thick batter like sour cream. Lumps break up easily while the batter is thick.
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Step 3: Add the soda water
Dissolve the baking soda in the boiling water — it will fizz. Pour it straight into the batter in a thin stream, whisking vigorously. The batter will turn as thin as single cream and covered in bubbles.
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Step 4: Add oil and rest
Stir in the oil and leave the batter for 15 minutes. After that, don’t whisk it again — the bubbles are what make the lace.
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Step 5: Heat the pan
Heat a 22–24 cm frying pan over medium-high heat and wipe it with a thin film of oil using kitchen paper. Re-oil every 3–4 crepes.
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Step 6: Cook the crepes
Gently scoop about 60 ml batter from the top, pour it into the pan and quickly swirl so it spreads thinly. Cook for about a minute, until the surface is matte and full of holes and the edges are golden and lacy. Flip and cook for another 20–30 seconds.
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Step 7: Stack them
Stack the crepes on a plate and cover with a lid or an upturned bowl to keep them soft.
Tips & variations
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Tip
The first crepe is a test. If it tears, whisk 1 tbsp flour into the batter; if it’s too thick, add a splash of boiling water.
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Tip
The hotter the pan, the more holes you get. But if a crepe browns before its surface sets, turn the heat down slightly.
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Variation
Fill with sweetened quark and raisins, berries and sour cream, or sautéed mushrooms and onion for a savoury version.
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Storage
Covered with cling film, the crepes keep in the fridge for up to 2 days. To freeze, interleave with baking paper; they keep for up to 2 months.
Nutrition
| 1 serving | Whole dish 5 servings | |
|---|---|---|
| Energy | 365 kcal | 1,825 kcal |
| Protein | 11 g | 53 g |
| Fat | 15 g | 75 g |
| Carbohydrates | 45 g | 225 g |
Approximate values calculated from standard ingredient data.
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