Milk Crêpes
Classic scalded crêpes made with milk — thin, pliable and golden. They take any filling.
Ingredients
Eggs3 pcs
Salt1 tsp
Sugar3 tbsp
Whole milk480 ml
Wheat flour(1 cup)240 ml
Baking soda0.5 tsp
Apple cider vinegarto slake the soda
Water(boiling)120 ml
Butter(melted)30 g
Instructions
1
Beat the eggs with the salt and sugar. Add the warm milk and stir.
2
Add the flour and whisk thoroughly to a smooth batter with no lumps.
3
Slake the baking soda with vinegar and add it to the batter. Pour in the boiling water and stir — the batter becomes thinner, smoother and more pliable.
4
Add the melted butter and mix well. Let the batter rest for 10–15 minutes.
5
Cook the crêpes in a well-heated pan until golden on both sides. Brush with butter afterwards.
