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Thin Grandma's Milk Crêpes

Thin, tender, and delicious — just like childhood! These thin grandma-style milk crêpes come together quickly and easily, which makes them a great breakfast for the whole family. And everyone can pick their own topping to go with them.

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Thin grandmother's pancakes with milk
Thin grandmother's pancakes with milk Thin grandmother's pancakes with milk
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 6 g
Fats 25 % 9 g
Carbohydrates 58 % 21 g
176 kcal
GI: 14 / 0 / 86

Cooking method

Cooking time: 30 min

  1. Step 1:

    Step 1

    Gather the ingredients for the crêpes. Everything should be at room temperature, so it's best to take it out of the fridge ahead of time — about 20 minutes is enough.

  2. Step 2:

    Step 2

    Crack the eggs into a deep bowl. Add the salt and sugar and beat with a mixer, blender, or hand whisk. A hand whisk gives batter just as good as an electric mixer — it just takes a little longer.

  3. Step 3:

    Step 3

    The real secret to grandma's crêpes is natural ingredients: eggs and milk. Pour whole milk into the egg mixture — farm-fresh if you can get it.

  4. Step 4:

    Step 4

    Add the sifted flour in stages, stirring each time so no lumps form. You may need a little more or less flour — go by the consistency, which should be quite thin and pourable. Keep in mind that a thicker batter makes thicker crêpes.

  5. Step 5:

    Step 5

    For thin crêpes, don't let the batter get thick. If it seems too thick, pour in a little more milk and stir.

  6. Step 6:

    Step 6

    Set the skillet over the heat and let it warm up. Add the vegetable oil. Once it's hot, pour in a little batter and swirl it evenly across the surface. Cook the crêpes on both sides until golden — a couple of minutes per side over medium heat is enough.

  7. Step 7:

    Step 7

    For crêpes that are extra fragrant, with that true taste of childhood, swap the vegetable oil for melted butter or ghee. Serve them with sour cream, jam, preserves, or just a dusting of powdered sugar. Enjoy with a cup of tea!

  • It's worth sifting the flour to aerate it. That gives you lighter batter that cooks up nice and airy.
  • Be ready to use a little more or less flour than the recipe calls for. Go by the consistency you want, not the exact amount of flour.
  • The wrong pan can spoil even the best recipe, so choose a skillet suited to what you're making.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Chicken egg - 80  kcal/100g

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