In celebration of Maslenitsa week, Lifestyle has collected the most interesting recipes from Moscow’s top chefs: from wheat flour pancakes for the more conservative, to rye, spelt, oat, and buckwheat crepes for more adventurous cooks.
Restaurant trends have transformed for this maslenitsa season: chefs are no longer just experimenting with pancake fillings, but also playing with the very form of the crepes themselves. In addition to the familiar wheat flour crepes, buckwheat, oat, rye, and even spelt crepes are now on offer.
In fact, with chefs looking to reinterpret traditional Russian recipes, even the traditional Breton galette complète — buckwheat crepe — looks like a Russian émigré on French soil.
Classic Breton Galette
by Brittany native Yoann Bernard, chef at the Ritz-Carlton Moscow
Krampouezhenn gwinizh du (original Gaelic Breton name)
Rye Crepe with Chicken Pate
Andrey Ivanov, chef at Fornetto Pizzeria
Oat Crepes with Tiramisu and Blueberries
Mikhail Simagin, chef at Bread Shop Bakery
Sergey Eroshenko, chef at The Honest Kitchen Restaurant
Spelt Crepes with Apple Gaja
Mikhail Lukashonok, chef at Mark and the Lion Restaurant, City of Tula
Wheat Crepes with Wild Berry Flambé
Alexander Volynkin, sous-chef at Nikolas' Farmer’s Restaurant and Bar