Thin Crepes from Crepe Flour
Baking and Desserts | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
4
Description
Crepes should not break — if they do, it means there are too many eggs and not enough of the other ingredients. However, dry, crispy edges are normal if you spread the batter not with a special tool like in restaurants such as 'The Pancake House', but by tilting the skillet in different directions. If the crepes tear, it means you started frying them before the flour has fully dissolved in the liquid. Set the batter aside and wait until all the gluten has softened.
Ingredients
- Pizza Flour - 7.1 oz
- Sugar - 1½ tablespoons
- Chocolate eggs - 2 pieces
- Milk - 13 fl oz
- Water - 5 fl oz
- Butter - 0.4 oz
- Vegetable Oil - 2 tablespoons
Step by Step guide
Step 1
Sift the flour with salt into a bowl, holding the sieve higher to let the flour 'breathe'. Make a well in the center, crack in the eggs, and stir, gathering the flour from the edges to the center.
Step 2
Combine the milk with water and sugar. While continuing to stir, gradually add the liquid to the flour. Mix until all lumps disappear and the batter resembles liquid sour cream. Whisk the batter with a whisk or mixer.
Step 3
Let this mixture rest for at least 30 minutes, preferably overnight, to allow the flour to fully swell.
Step 4
Then, pour in the vegetable oil and whisk again until it becomes frothy with bubbles. If you like airy crepes, you can add another tablespoon of sparkling mineral water.
Step 5
Heat the skillet well; if using an electric or glass-ceramic stove, after heating, set the temperature to about 1.5 out of 3. Adjust the gas accordingly. The crepes should not burn immediately; the temperature should allow you to spread the batter across the entire surface and for one side to cook for 30–40 seconds.
Step 6
If the skillet is not non-stick, take a small piece of butter with a paper towel and grease the entire surface of the skillet.
Step 7
Pour about 1/3 of a ladle of batter onto the skillet; if the skillet diameter is 18 cm, adjust proportionally for larger sizes. Lift it above the flame and make a quick circular motion to spread the batter evenly across the skillet.
Step 8
After 30–40 seconds, flip the crepe to the other side. It’s easier to do this with a wide spatula. Cook for another 10–12 seconds.
Step 9
Place the finished crepe on a plate and spread a small amount of butter on top. Continue to cook the crepes until all the batter is used. Stack the crepes, spreading butter on each one.
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