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Sweet vanilla pancakes with starch in milk

Sweet Vanilla Milk Crepes with Starch

These delicate, golden crepes will win everyone over. Fast. Simple. Delicious. Thin but not fragile, tender, with lightly crisp edges—with or without a filling, they practically melt in your mouth. They're great not just for breakfast or alongside a meal: pack them for a road trip, an outing, or work. They also make fantastic crepe cakes, folded envelopes, or roll-ups. Serve them plain with tea or with any filling; a sauce, jam, milk, or juice all show off their flavor.

wella

Recipe author

Sweet vanilla pancakes with starch in milk

Composition / ingredients

Servings:

Flour

180

Cornstarch

180

Milk

500

Eggs

Salt

Sugar

Vegetable oil

Vanilla sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 6 g

Fats 15 % 6 g

Carbohydrates 69 % 27 g

192 kcal

GI: 56 / 0 / 44

Cooking method

Cooking time: 35 min

Step 1:

Start with the two key ingredients: 3/4 cup each of flour and cornstarch. Combine them and be sure to sift—it makes the crepes even more tender.
Step 2:

Add the salt, regular sugar, and vanilla sugar to the flour and cornstarch. Stir everything together.
Step 3:

Warm the milk slightly, but don't let it get hot—otherwise the starch will seize up on you. Meanwhile, beat the eggs separately with a fork, whisk, or mixer, whatever's easiest.
Step 4:

Combine the eggs with the milk, whisking the liquids together well.
Step 5:

Now add the dry mixture to the wet (or the other way around—it doesn't matter), but not all at once. Add it a little at a time so you can watch how thick or thin the batter is getting. Mix with a fork, spoon, or whisk. Make sure there are no lumps, or they'll show up in both the look and the taste of the crepes.
Step 6:

Finally, stir in the vegetable oil—preferably a neutral, unscented one. The oil helps with frying. Mix everything well again; nothing else needs to go in. The batter should be smooth now, so let it rest about 15 minutes before moving on.
Step 7:

Then heat the skillet well (about 5 minutes) and brush it with oil. Ladle in the batter, swirling to spread it over the whole surface, and cook the crepes. Flip as soon as one side is golden. You won't need to re-grease the pan, since we already added oil to the batter.
Step 8:

Thin. Crisp-edged. Tender. Thin and pliable—that's how these milk-and-starch crepes turn out. Eat them plain or with a filling, your call! Just brush each one with a little butter as you take it off the pan.

A few more tips: you can swap some of the milk for buttermilk or whey. Stir the batter before frying each crepe. If you don't like thin spots or holes, dab a little batter over them in the pan. As for starch, cornstarch works beautifully—it makes the crepes even more tender! Never use starch alone for crepes; blend it with a portion of flour, and experiment to find your sweet spot. Starch pairs well with milk and buttermilk, but it doesn't get along with plain water. And since starch mutes the flavor a bit, it's best to serve these with sauces, jams, sour cream, or fillings.