Thin Milk Crepes

Description

Thin milk crepes are the English version of traditional fluffy Russian pancakes made with yeast. In Europe, these pancakes are thin, almost transparent layers. In France, they are called 'crêpes' and are served with a wide variety of fillings. There are no special tricks to making them: the thinner the batter, the thinner the crepes. A lacy version, with holes, can be achieved by adding some of the milk in the recipe slightly warm. Before pouring the first crepe, it's important to heat the pan well. A crepe is ready when it starts to brown at the crispy edges.

Ingredients

• Wheat Flour - 15 oz
• Sugar - 2 spoons
• Chicken Egg - 5 pieces
• Milk - 0 qt
• Salt - a pinch
• Vegetable Oil - 2 spoons

Step by Step guide

Step 1

Beat the eggs with sugar.

Step 2

Gradually add the flour and salt, alternating with the milk, and gently mix until you achieve a smooth consistency.

Step 3

Let it sit for 20 minutes.

Step 4

Add vegetable oil to the batter and cook the pancakes in a heavily heated skillet.

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