Thin, delicate crepes rolled around sweet cheese, jam, or meat fillings, served warm with sour cream and powdered sugar for a versatile Moldovan favorite.
1Whisk eggs with milk, sugar, melted butter, and salt until smooth. Gradually add flour, whisking to prevent lumps.
2Let batter rest for fifteen minutes. It should be thin, like heavy cream. Add more milk if needed.
3Heat a non-stick skillet over medium heat with a small amount of butter. Pour a thin layer of batter and swirl to coat.
4Cook for one minute until edges lift and the bottom is golden. Flip carefully and cook thirty seconds more.
5Mix fresh cheese with sugar and vanilla for filling. Place a line of filling across each crepe and roll tightly.
6Arrange rolled crepes on a plate, dust with powdered sugar, and serve with a dollop of sour cream.
Did You Know?
Moldovan grandmothers can tell when a crepe is ready to flip by the sound it makes in the pan, a subtle crackling that indicates the edges are perfectly done.