Crepes are a tasty and versatile dish to serve at brunch, and with planning, easy to do. You can make ahead, freeze (with layers of parchment of paper between and well-wrapped in plastic) then pull out that morning to fill. Pop in the oven and serve when you are ready. We made a classic Ukrainian dish, nalysnyky (flour crepes filled with a dill/cottage cheese filling and finished with cream) in class to make sure that everyone got the technique down pat. And they did — within moments, restaurant quality crepes were being flipped and turned out of pans.

Variation: Buckwheat or chick pea crepes. They are harder to make as the dough is more delicate to work with (it has no gluten) but these flours are high in fiber and other good things, worth it if you are up for the crepe challenge.


  • 2 eggs
  • 1 c whole milk
  • ½ t salt
  • ½ c a.p. flour

Beat egg until light and fluffy. Add milk, mix well. Slowly add the flour mixed with salt and whisk until well combined and smooth, with no lumps. Heat a small fry pan over medium heat, coat well with butter, and drizzle a ladle of the batter in the pan. Tilt to evenly distribute. Turn when light brown and firm to the touch. Set aside on parchment paper.


  • 2 c dry cottage cheese
  • 1 egg
  • ½ c cream fraiche or sour cream
  • sea salt and freshly ground black pepper
  • 2 t chopped dill

Mix until well combined.

Fill with about 2 T of filling per crepe, wrap snugly, and place in a buttered casserole or on a parchment-lined baking sheet. Drizzle whipping cream over top and bake in 350ºF preheated oven until hot.