Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Batter
Filling and finishing
Method
Batter. Whisk the eggs (3), milk (300 ml1¼ cups), sparkling water (150 ml½ cup + 2 tbsp), sunflower oil (27 g2 tbsp), sugar (13 g1 tbsp), salt and vanilla (1 tsp). Sift in the all-purpose flour (200 g1⅔ cups) and whisk until smooth, without overmixing. It should be as pourable as heavy cream. Rest 15 minutes.
Cook. Heat a non-stick or crepe pan over medium-high and wipe it with a thin film of oil. Pour in just enough batter to coat the bottom thinly, tilting and swirling at once. Cook 1 to 1½ minutes, until the edges curl and the bottom is golden. Flip and cook 30 seconds more.
Fill. Spread each crepe with jam and roll it up or fold it into quarters. Stack on a plate and dust with powdered sugar.
Notes
- Sparkling water makes them thin and lacy.
- Sweet cheese filling (brânză dulce). 300 g sweet cheese, 50 g sugar, 1 egg, vanilla and a few raisins.
- Walnut filling (nucă). 150 g ground walnuts, 100 g sugar and 2 tbsp rum, with warm milk to moisten.
- Other fillings. Chocolate spread, or just sugar and lemon juice.
- Baked version (clătite la cuptor). Fill with the sweet cheese filling, roll, and lay in a buttered baking dish. Pour over 200 g sour cream beaten with 2 eggs and 50 g sugar, and bake at 350°F (180°C) for 20 minutes, until golden.