Romanian Style Crepes

I am so excited to share this recipe with you all.

I was visiting my aunt a couple weeks ago and happened to stop by while she was preparing to make Romanian crepes – or as we call them, Clatite. So I asked her to explain her process as to how she makes them, and surprisingly, it’s pretty easy. The thing is, it’s not a set recipe, so I’m going to try to translate it into one as best as I can.

Her style of making crepes is delicious and I personally view it as one of her specialties, so I was geeked to try it out on my own. Below, I have a recipe that should yield roughly 16 crepes. Enjoy!

Ingredients

2 cups flour
2-3 eggs
a good pinch of salt
1 tbsp sugar
milk
mineral water
rum extract/essence of rum
a small bowl with oil and a silicon brush
filling of choice (we like prune or rosehip jam)

Directions

  1. In a bowl, combine flour, eggs, salt, sugar, rum extract, and milk until blended together well. Add the milk slowly so you can build a batter.
  2. Once you’ve got a mixture that’s a little on the thicker side, slowly add mineral water to the mixture until the consistency becomes almost soupy. You don’t want it too thin, but you don’t want it so thick that you can’t swivel the mixture around in the pan to coat it.
  3. Add rum extract to taste. My aunt dumped like a good 2 or 3 TABLESPOONS in there, but probably a solid 1 to 1.5 teaspoons should be good.
  4. Heat up a large skillet on high heat. Before putting in your batter, brush the skillet using a silicon brush with some oil to ensure your crepe doesn’t stick.
  5. Pour a large ladle-full of batter in the center of your skillet and take the skillet off the stove while you swivel it to ensure the batter coats the whole bottom of the skillet.
  6. Using a long knife, (you can use a spatula, but a knife works better Рand if you have a particularly flexible knife, use that) flip your crepe after roughly 30 seconds or  until the batter is no longer wet and cook for another ~30 seconds or so.

Tips:

  • If you’re having trouble swiveling the batter, your batter may be too thick. Add more mineral water or milk.
  • If you’re having trouble with your crepes breaking after the first couple (flipping them with a knife does take some practice) your batter may be too runny and you should add a little more flour to thicken it up.
  • In our family, and even traditionally in Romania, we like to roll up our crepes with prune jam or rosehip jam, but you can eat them however you please.

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Pogacele

Woohoo! Everything’s back and up running and I have new material. Mostly food porn. My mom made these things called pogacele (I think) a couple weeks ago that involve a whole lot of rolling, stretching, rerolling. They’re traditionally made with bacon or something, but she made an equally delicious version with feta cheese and dill. Feta cheese and dill gives me life guys. And so does 16GB of RAM on this laptop, holy crap. Editing this in Photoshop was such a breeze, you have no idea. Enjoy! P.S. Here’s a recipe. You might have to hit translate though. DSC_1578copy