I deviated from my normal crepe recipe when I found out you can use Kefir, a drink that’s between yogurt and milk, in crepe and baking recipes. Since I am a huge fan of Kefir for it’s taste and health benefits, I had to try it. The recipe I used was a mix of one I found and how I make the other crepes.
Let’s get down to business!
2 Cups Flour or flour mix
3 Cups Kefir
1 Cup Water
2 Tbsp Coconut sugar
3 Tbsp Olive oil
1 tsp Salt
1 tsp Baking soda
Throw the flour, 1 cup of Kefir, sugar, oil, salt, and baking soda into a mixing bowl and blend it till it’s free of lumps. After mixing, add the rest of the Kefir and water to the mix and blend it until it looks like cream. Let it rest for about 25 minutes. When it’s done resting it should have bubbles on the surface.
Oil a pan with whatever your preferred oil is and let it heat up. Pour the batter in a swirl and then let it cook till the shininess goes away, flip and then cook for about 2 minutes. Use as much as you like then store the rest in a jar for later.
I usually top mine with Icelandic yogurt and bananas or sour cream and blackberries. You can either stack them, roll them, or fold them into triangles. I just stacked mine.
This recipe is definitely my new favorite way to make crepes I have enough left over for a week, so I know what I’ll be having for breakfast.