Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Romanian Crepes contributed by,Cristina from The Seven Hills School in Cincinnati, Ohio USA

Romanian Crepes Recipe

From: Romania

By: Cristina




1 cup of flour

1 cup of milk

2 large eggs

1/2 teaspoon of vanilla essence or lemon zest

3-4 tablespoons of olive oil for the cooking pan or instead you can use cooking spray


Filling Ingredients (optional):


Cheese, Preserved Jam, Nutella, etc.




Crepes Batter: Mix the flour with the eggs, milk, and salt (easier with a mixer). The obtained batter should be as thick as heavy cream. If not thin enough add a little bit more milk. Let the composition rest for at least 1/2 an hour.



Heat a non-stick pan with a teaspoon of olive oil (or spray it), on medium high. Pour a small ladle composition to cover the pan entirely (tilt the pan as needed). Turn the crepe with a wide wooden or plastic spatula when it begins to turn brown slightly on one side (about a minute- check by slightly raising an edge with a knife to peek on the other side). Let the crepe brown slightly on the other side (usually it makes brown spots). Invert the pan on the serving plate to release the crepe on the plate. But put another teaspoon of oil in the pan and proceed with the next crepe. The crepes can be served folded or rolled and are filled with fruit reserves or Nuttela. They are best served warm. Enjoy!

posted by SSnyder in Recipes,Romanian Recipes and have No Comments

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