Kefir makes these crepes extra tender with a subtle tang and that lovely, soft bite you just don’t get from plain milk batter. They’re the kind of thing I’ll happily make on a lazy weekend morning, then keep stacking on a plate while everyone “tests” one… or three. Serve them warm with sour cream, honey, or a handful of berries—simple, cosy, and honestly hard to beat.
Kefir crepes
250kcal
Ingredients
main ingredients
- 2 склянки flour Sift the flour for a smoother batter.
- 2 склянки kefir You can swap in plain yogurt for a slightly different flavour.
- 2 шт. eggs Bring to room temperature.
- 2 ст. ложки sugar Reduce it, or swap for honey if you like.
- 1 ч. ложка salt It brings out the flavour.
- для смаження neutral vegetable oil Use an oil with no strong aroma.
Method
method
- In a large bowl, mix together the flour, sugar, and salt. Make sure there are no lumps.
- Add the eggs and kefir to the dry ingredients, then whisk well until smooth.
- Let the batter rest for 10–15 minutes so it can relax and thicken slightly.
- Heat a frying pan over medium heat and lightly grease it with oil.
- Pour a ladle of batter into the pan, cook until golden, then flip the crepe.
- Stack the finished crepes on a plate and cover them so they stay warm.
Notes
Serve the crepes hot with sour cream, honey, or fresh berries. Feel free to play with fillings—jam and chocolate are classics. Leftovers keep well in the fridge in an airtight container for up to 2 days. Try not to thin the batter too much, or the crepes can turn out overly delicate and harder to flip.
Private Notes
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Kefir crepes have become a real comfort-food staple across different parts of Ukraine—one of those everyday recipes that shows up on family tables in a hundred slightly different versions. If you’re curious about more regional favourites, have a look at traditional Ukrainian cooking across the regions.
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