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Blinis
These are not the canape-sized blini, but larger pancakes that are filled with a simple but hearty beef and onion mixture. The flavor comes from the generous amount of onion and frying the mix well, at least 10 minutes.
Polish Nalesniki
Sweet cheese filling goes well with sweet Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked, pan-fried, or dipped in beaten egg and bread crumbs and fried. Serve with fruit sauce, like a fresh blueberry sauce, if desired.
Blini - Russian Pancakes
This recipe was given to me by my Russian teacher/neighbor. It is tried and true, and my family loves it! Cooking time really depends on how many skillets you are using! Many years ago when I first started making the blini, I used 1 skillet and it took forever to use up all the batter. Now I use 4 skillets and the time goes by quickly. I have substituted coconut oil and it tastes delicious, but it tends to harden if the batter is cold. Batter can be refrigerated for later use. Serve hot with sour cream and/or jelly.
Low-Carb Cassava Crepes
Delicious, thin crepes that are grain free with a taste and texture just like traditional crepes. They can be used for savory or sweet dishes depending on if you add sugar or not. Depending on the brand of cassava flour you use, you might need to adjust the amounts.
Gluten-Free Crepes
Great tasting gluten-free crepe recipe. Works well every time.
Low-Carb Savory Breakfast Crepes
What a delicious way to fix eggs for every day or for company! I load them with good-for-you veggies, too. Feel free to add ham or bacon to the egg mixture. You could also add other favorite low-carb veggies like zucchini or yellow squash. I have a light appetite and use this recipe for two people. That saves two more crepes for another day to use for a different breakfast, or to use for dessert with berries and cream after dinner.
Indian Crepes
These crepes are good with Indian food. I developed them to serve with vegetable biryani and other dishes after trying some leftovers in a regular crepe.
Czech Crepes
A Czech interpretation of the crepe. Slightly thicker than a French-style crepe, so they tend to be a little more filling. My family occasionally had these for 'brinner' (breakfast-for-dinner), but they make a great dessert, too. In Czech, these are called 'palacinky.'
Serbian Palacinke
Palacinke is the Serbian version of crepes. Fill with your favorite filling (cheese, jam, nuts, etc.) and roll up.
Chestnut Flour Crepes (Gluten- and Wheat-Free)
In this recipe, chestnut flour makes very unique crêpes that happen to be both gluten free and free of wheat. The smoky, nutty flavor of chestnut flour complements savory and sweet fillings. Try them stuffed with warm gorgonzola and walnuts, topped with vanilla ice cream and roasted hazelnuts. Delicious! Serve or use immediately, or cool and refrigerate until needed. Cooked crêpes will stay fresh in the refrigerator for two days. You can refrigerate the batter for up to 24 hours.
Swedish Cream Cheese Crepes
I call these Swedish cream cheese crêpes because I use a Swedish pancake instead of a regular crêpe. My entire family loves these. I have to make a huge batch every time I make them. These also refrigerate very well for 2 to 3 days. Sprinkle crêpes with confectioners' sugar before topping with berries, if you wish.
Chocolate Banana Crepes
After tweaking a crêpe recipe, I came up with this incredibly delicious version—chocolate crepe batter with bananas and chocolate sauce! It's a big hit with my friends! Top crêpes with confectioners' sugar or whipped cream.
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