Thin and Tender Crepes
Baking and Desserts • Russian
Description
Crepes... how many there are: thin, elegant, lacy, tender, fluffy, hearty, filling, appetizing... Flipping a crepe should be approached with meticulous seriousness. But, over time, as you get the hang of it, it will become easy. For stuffed crepes, I recommend adding more flour to the batter, or simply trying another classic recipe.
Ingredients
- Wheat Flour 5 oz
- Sparkling water 10 fl oz
- Milk 10 fl oz
- Chocolate eggs 2 pieces
- Salt ½ teaspoon
- Sugar 1 tablespoon
- Butter to taste
Step-by-Step Guide
Step 1
Whisk 2 eggs with ½ teaspoon of salt and 1 tablespoon of sugar.
Step 2
Add 240 ml of milk (if using dry milk, it will be even more tender), 240 ml of sparkling water (Menzelinskaya is ideal), then add the sifted flour, and whisk well until the batter is bubbly. If you want sweet crepes, you can increase the amount of sugar and add vanilla.
Step 3
The key is to maintain all proportions because this is how the crepes turn out thin and tender (I warn you, the batter seems liquid, it behaves capriciously in the pan, so you will have to work a bit).
Step 4
In a well-heated skillet (I use a dry one), pour less than half of a medium ladle of batter, spread it over the surface, and fry for a couple of minutes on both sides, carefully flipping.
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