10-minute interview with FIODOR ROMAN from Russian Style Crepes

What makes the Russian style different?
Each dish of Russian cuisine is a special masterpiece of culinary art. This is due to the different people in the processes of cooking the dishes which gives them their unique tastes and aromas.

What ingredients in your crepes differentiates them as Russian?
Pancakes are the oldest Russian dish and the national dish of Russia that have developed over centuries. Each family have their own special recipe, passed down through generations. I use a recipe from my mother, passed down from her grandmother. The process of preparation is a difficult to fully master. The liquid dough is poured onto the oil heated in a frying pan to create a soft, smooth pancake without lumps, but not let it burn out prematurely. Thus, the thinner and lighter the pancakes, the higher the level of skill. These pancakes absorb butter like a sponge, which is what makes them so juicy and glossy. In Russia, there is still a saying used widely - "The first pancake is lumpy", meaning the first hurdle is always difficult.

What Easter specials do you do?
On Easter Sunday, our café is offering a Special Russian Easter Breakfast for free. Our customers can enjoy Russian Easter ‘Kulich’ bread, decorated eggs and dessert. In this way, they will be able to plunge into the Russian atmosphere and enjoy the Russian tradition of celebrating Easter! In the Easter period a tradition was introduced to distribute the sacred, painted eggs and small Pasochki (special Easter bread), so that everyone could enjoy the celebration of the Resurrection of Christ. When visiting family and friends, it is compulsory to take the decorated eggs. We greet each other with the phrases "Christ is risen" - "Truly is risen", kissed three times and exchanged Krasanki. This is a characteristic feature of only Slavic culture. Kulich, traditionally only eaten at Easter, is a lightly sweet, yeast-risen bread baked with considerable amounts of egg and butter. It usually contains fruits, zest, and various spices. The top of each loaf is called a crown, and is usually topped with a powdered sugar frosting that drizzles down the sides of the cake. The spikes created are vaguely reminiscent of Christ's crown of thorns. The letters "HB" also traditionally tops the cake. This stands for "Christ is risen", the traditional greeting among Russians at Easter. On Easter Sunday, we are offering delicious, homemade Russian Pelmeni (beef filled dumplings baked in a cheesy sauce).

Which crepe is your personal favourite?
My favourites are crepes with red caviar as a savoury dish, and crepes stuffed with cottage cream cheese as a sweet dish. We offer to customers that they can try half & half, which is great if they can’t decide between all the lovely dishes! We also accommodate for customers to make their own filling for their crepes. All the options from the menu are popular in our café and I try to spend more time with my customers than you would find elsewhere, to make their visit more memorable.

Do you have any new crepe ideas in the pipeline?
We will soon offer crepe fillings such as beef casserole, prawn, garlic, bacon and avocado! We will continue to grow our vegetarian options, including brie and spinach, creamy mushroom, and cheese and tomato. As a sweet option, we will soon offer almond, cinnamon, and crepes stuffed with condensed milk, flavoured with chocolate, tiramisu, Nutella, and caramel, topped with Snugbury’s ice cream. Every Sunday, our customers can enjoy potato pancakes (draniki) stuffed with any filling.

Thanks to Roman for this insight into a Russian Easter! Tweet & Instagram us your Easter traditions and food to #perfectcheshire




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