Eggless crepes with soured milk
This simple, delicious treat will make your family happy! Crepes—what could be easier? Thin, soft, and tender, they just melt in your mouth! Another big plus for me: you can mix them up by serving them with condensed milk one time, honey the next, then jam, sour cream, or pastry cream—whatever you can dream up!
Tilda Montmartre
Recipe author
Eggless crepes with soured milk
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 %
5 g
Fats 32 %
12 g
Carbohydrates 54 %
20 g
218 kcal
GI:
10
/
0
/
90
- All right, let's get started:
- warm the milk in a water bath (if you put it right over the burner, it will curdle, since it's already soured);
- stir a pinch of salt, the baking powder, and the vanillin into the warm milk;
- beat the mixture with a mixer until small bubbles form on the surface;
- work in the flour a bit at a time, beating the batter with the mixer (the batter shouldn't be thick, or the crepes won't come out thin; if you notice while frying that it's still too thick, add a little warm water and stir well);
- heat the skillet, brush it lightly with sunflower oil (refined works best), pour in the batter, and swirl the pan to spread it over the whole surface;
- fry the crepes on both sides until golden.
- Serve the crepes as a dessert with jam or honey, or with sour cream (today I'm serving mine with strawberry jam!).
- Help yourself and enjoy!
Caloric content of the products possible in the composition of the dish
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Vanillin - 288 kcal/100g
- Baking powder dough - 79 kcal/100g
- Sour milk - 60 kcal/100g
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