Thin Crêpes with Eggs Made with Soured Milk
Thin crêpes for breakfast! Easy to make and delicious to eat! This is one of the best recipes I've come across. I also love that these thin crêpes turn out nice and pliable — that means you can eat them plain or wrap all kinds of fillings in them, and they won't tear.
Besst
Recipe author
Thin Crêpes with Eggs Made with Soured Milk
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 %
6 g
Fats 28 %
10 g
Carbohydrates 56 %
20 g
191 kcal
GI:
10
/
0
/
90
To make the thin crêpes, mix up the batter: 1. Beat the eggs with the sugar and salt. 2. Add a little soured milk and beat again. 3. Add the pre-sifted flour and stir well. 4. Pour in the rest of the milk and whisk until smooth. 5. Add the vegetable oil and stir. The batter is ready. If it came out a bit thin, add more flour; if it's too thick, pour in a little more milk. Heat a skillet and brush it with vegetable oil. Now you're ready to cook up thin, beautiful crêpes. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Sour milk - 60 kcal/100g
Similar recipes
Related and additional categories: