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Hello Friends,

It’s bee too long… I have firmly decided that this year will not be as the last. Despite being extremely busy I will find time to get back to my love of baking and sharing my recipes here with you.

This recipe is proven over and over again in my mama’s and my kitchen. It’s from an old French cookbook of 750 pages. More about it you can read here.

You would think something as simple as a crepe can not go wrong, but in my experience it really can if you don’t have a right recipe. They can turn out too thick, too though or kind of chewy. This recipe gives you a perfectly textured, thin crepe that you will want to make again and again. This time I filled them with nutella and served with some ice cream on top.

Next time I will share another way I serve them. In lack of better term I call them “Crepes au gratin”, but more about that in my next post.

Simple Crepes

[Printable recipe]

Yields 12 small or 8 medium crepes

Ingredients:

125 g (1 cup) all-purpose flour
25 g (2 TBSP) vanilla sugar***
A pinch of salt
2 eggs
2 dl (1 cup) milk
30 g (2 TBSP)butter (melted)
1 TBSP rum or brandy

Butter for pan

*** Vanilla sugar can be purchased in most stores with an international section. If you can’t get vanilla sugar, use regular white sugar and add 1 tea spoon of vanilla extract into batter.

Preparation:

Combine flour, vanilla sugar and salt into a medium bowl.
Add eggs and mix at a slow speed, gradually adding milk
At the end add melted butter and 1 TBSP of rum.

I usually don’t use mixer for this batter; I just make sure to whisk eggs very well into the flour so the batter is smooth.

Prepare a 6 – 7 inch pan, put a thin slice of butter on the pan, let it melt and heat well. Pour a 1/2 – 1 ladle of batter onto the pan. Take the pan off the heat and move a few times in a circular motion until all batter is spread evenly over the bottom of the pan.

Place the pan back on heat and allow all batter to change color, then flip a crepe using a thin spatula or if you’re a risk taker throw it in the air and let it flip then catch with the pan. 😀

Stack a crepe on a top of another to keep them warm. I usually cover them with a piece of aluminum foil too. When they are all done, flip the whole stack over and start spreading them with your favorite filling; jam, honey, nutella, nuts, apple butter just to name a few.

Serve warm! Bon Appétit!

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In Bosnia, we love our pancakes, our bread and just dough-y things in general. 🙂 We make two basic types of pancakes. The first kind is a simpler, less time consuming and I am talking about those today. The second kind is made with yeast and I will share the recipe some other time.

My recipe may differ a bit from others, but basically there are three main components for a good pancake: eggs, flour and some type of liquid (water, milk, yogurt, buttermilk, etc.)

I make my pancakes with Greek yogurt and I really love them. They have a nice texture and they remain soft even when cold (IF there are any left). What I love about them is that they are small, so you can grab one or two on your way out. They are a perfect bite (or two) size and make a really delicious breakfast. We spread them with variety of savory or sweet spreads or make them into sandwiches. Some people serve them coated in sugar/powdered sugar. I also had them with maple syrup and they were great, even though traditionally we don’t use maple syrup.

If you are interested in how to pronounce “uštipci”, it would sound something like “oosh-tipsy” 🙂

Bosnian Pancakes {Uštipci}

[Printable recipe]

Ingredients:

3 eggs
1 cup of yogurt (I like to use Greek Yogurt)
1/2 tsp salt
1 cup water
2 cups all purpose flour
1 tsp baking powder

Whisk the eggs until foamy, add yogurt and mix until smooth, add salt and water.
Combine flour and baking powder and start adding to the egg mixture, stirring the whole time.
Batter needs to be a bit thicker than for the American pancakes.
Pour cooking oil into a large frying pan just enough to coat the bottom.
Set the heat to medium.
Prepare a large tray and cover with paper towel.
Grab a spoonful (I use soup spoon) of batter and pour onto the heated oil.
Make sure pancakes have enough space to expand.
When you see bubbles forming around the edges of the pancake, it’s time to turn them over.
Fry them until golden brown on both sides.
When done, place on a paper towel.
Bosnian pancakes can be served with a variety of spreads, such as cream cheese, pâté, jam, nutella, honey, etc. You can split them and make mini sandwiches too. They are firm enough to be picked up and they are usually one or two-bites-size. They are delicious warm or cold.