Romanian Crepes
Romanian crepes are thin, delicate pancakes made from a simple batter of flour, milk, eggs, and sugar, pan-fried and served with jam, cheese, walnuts, or syrup. Beloved by all generations, they are the quintessential Romanian breakfast or dessert.
Servings
4
Prep
10 min + 30 min odihnă
Cook
30 min
Total
1 h 10 min
🥘Ingredients
servings
Batter
For frying
Classic fillings (choose)
✅Dietary Compatibility
Yield
approx. 12–14 crepes (4 servings)
📦Storage
Refrigerator
Plain (unfilled) crepes keep for 2 days in the refrigerator, stacked and covered. Reheat in a dry pan for 30 seconds on each side.
Freezer
They freeze excellently: stacked with baking paper between them, wrapped, for up to 2 months. Thaw at room temperature or reheat directly from frozen in a pan.
🥗Nutrition Facts
Values per plain crepe, without filling (approx. 50 g)
Calories
140 kcal
Protein
5 g
Fat
5 g
Carbohydrates
19 g
Fiber
0.5 g
🍷Pairs Well With
💡Variations
Savoury crepes: omit sugar and vanilla from the batter and fill with ham and cheese or spinach with cottage cheese for a lunch variation.
Chocolate crepes: add 2 tbsp of unsweetened cocoa to the batter for chocolate crepes, excellent with whipped cream and strawberries.
Baked cheese crepes: fill the crepes with sweet cottage cheese, roll them up, arrange in a baking dish, cover with sour cream, and bake for 20 minutes at 180°C for a heartier variation.