Batter:

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3 eggs

2 Tablespoons sugar (less if making savor crepes)

½ teaspoon salt (use more salt and less sugar for savory crepes!)

2 cups cold milk (I’ve also done 1:1 half half in place of milk or heavy whip!)

1 ½ cups flour (I’ve also done bread flour!)

4 Tablespoons oil

1 cup boiling water

FILLING:

4 apples

5 tablespoons sugar

teaspoon cinnamon

*OPTIONAL

*cottage cheese

*cream cheese

*raisins

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1. **Makes about 30 blinchiki when using the blinchiki pan. This recipe tastes better than Natasha’s kitchen but these are harder to work with. They break more and some blinchiki come out too thin or crispy …. I can fit two batches into the ninja mixer. (This recipe can be made ahead! Or frozen for waaay ahead. Wrap well with multiple layers plastic wrap / ziplock for freezing. After frozen: UNFREEZE FULLY, then top with some butter cubes and cook for 25+ minutes in oven or sauté on stove top) Serve with sweetened condensed milk, maple syrup, Nutella or any topping ….

2. BATTER: Combine eggs, salt, sugar and milk and mix in a blender.

3. Add flour and mix but don’t overmix.

4. Add oil then hot water and mix on low and not long - don’t over mix.

5. NOTE: When dipping pan into the batter - hold it upside down for few seconds in the batter don’t move it (4-6 seconds) - this makes thicker crepes that don’t break as easily when flipping.

6. FILLING: Start melting sugar and butter in a stovetop pan.

7. Chop apples very small then add to same pan

8. Add cinnamon to same pan.

9. Spread thin layer of apple mixture on blinchik and roll up

10. (Optional: add cream cheese/ cottage cheese / raisins mixture to blinchik on top of apple mixture then roll up)

Dessert