Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Sweet crepes are a beloved fixture of Romanian breakfasts and family celebrations, made from a thin, lightly sweet batter that cooks into golden, supple rounds ready to be filled and folded. With sugar incorporated directly into the batter rather than added as a topping, these crepes develop a caramelized sweetness at the edges where the batter touches the hot pan. They are versatile carriers for almost any sweet filling - apricot jam, sour cherry preserves, sweet urda (fresh whey cheese), or simply a dusting of powdered sugar and a squeeze of lemon. Unlike savory clatite, these are intended as a complete morning treat or light dessert, served warm and folded into quarters.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4 srv
Difficulty
Easy
Calories
310 kcal
For 4 serving(s)
Per serving
Whisk the eggs in a large bowl with the granulated sugar and salt until light and well-combined.
Add the flour gradually, alternating with the milk, whisking after each addition to keep the batter smooth and lump-free.
Stir in the vegetable oil. Rest the batter for 10-15 minutes to allow the flour to fully hydrate.
Heat a non-stick pan over medium-high heat. Add a small piece of butter and let it melt and foam.
Pour a thin ladle of batter into the pan, swirling immediately to spread evenly. Cook for about 1 minute until golden on the bottom, then flip and cook 30 seconds more.
Fill with jam, sweet cheese, or your desired filling, fold into quarters or roll, and dust with powdered sugar before serving.
Sign in to rate this recipe.