Thin Crepes with Milk and Boiling Water
Delicate crepes for teatime! Delicious and so easy! My kids love thin, golden crepes, so I try to make them often. Here's my favorite custard-style batter — it makes especially tasty crepes!
Alexa-
Recipe author
Thin Crepes with Milk and Boiling Water
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
5 g
Fats 36 %
14 g
Carbohydrates 51 %
20 g
220 kcal
GI:
10
/
0
/
90
- Crack the eggs into a bowl, add the sugar, and beat with a mixer.
- Pour the milk into the mixture and beat again.
- Sift in the flour and baking powder, add the salt, and beat the batter with a mixer (it will be fairly thick).
- You may need a little more or less flour — go by the consistency of the batter.
- Pour the boiling water into the batter, stirring constantly and briskly.
- The custard-style batter is ready; add the vegetable oil and stir.
- Using a ladle, pour a little batter onto a hot skillet, swirl to spread it evenly, and cook the crepe on both sides until nicely golden.
- Cook all the crepes this way and arrange them nicely on a plate.
- Serve with your favorite jam.
- Dig in!
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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- 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
- Water - 0 kcal/100g
- Baking powder dough - 79 kcal/100g
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