I recall my grandmother mentioning once that leavened crepes go further if one was short of money, which was a slight exaggeration come to think of it, because Hungarian recipes are notoriously egg rich. She never made it, not for a family of rigid eaters, nothing new or different was tolerated by my brothers. I think of yeast crepes as crepe - pancake hybrids, though they are more refined and not as doughy as one egg pancakes. I wouldn’t roll them up or stuff them with  a filling, that would be too cumbersome and all along I would wish they were thinner... These would be great with a savory accompaniment, such as a ratatouille, mushrooms, melted cheese or sausages. But I knew how Jim would like it best, with something sweet and fruity on the side.

Yeast Crepes

6 egg whites
6 egg yolks
3/4 cup sugar
2 cups lukewarm milk
1 tsp instant dry yeast
sprinkling of salt
2 cups flour

  • Beat the egg whites until stiff peaks form. Set it aside.
  • Beat the egg yolks and sugar until thick.
  • Add the yeast and the salt to the yolk mixture.
  • Add the flour and the milk alternatively.
  • To avoid lumps start with a little bit of flour and milk first and stir it into the yolk mixture.
  • Gradually increase the amounts alternating the flour and the milk, until all two cups are added. Finally fold in the stiff egg whites.
  • Set aside to rest for 15-20 minutes. It won’t rise much, only the consistency changes.
  • Heat a stick free larger skillet and add 1 tsp of oil.
  • With a large ladle scoop up from the batter and ladle it onto the hot skillet.
  • Tip the skillet so the batter spreads out evenly.
  • Flip the crepe after holes appear on the top.
  • When the underside gets a nice colour, slide it on the plate and gently fold it over.
  • Serve the crepe with the desired topping or accompaniment.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!