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Pancakes with dry yeast in water with egg

Yeasted Crêpes with Water and One Egg

Just like Mom's — really tasty, quick, and easy! This recipe makes thin crêpes full of little holes. Their flavor is neutral, so you can fill them with anything, sweet or savory. Call them "flyaways," because they literally fly off the table!

breik

Recipe author

Pancakes with dry yeast in water with egg

Composition / ingredients

Servings:

Egg

Dry yeast

Salt

0.75

Sugar

1.5

Flour

500

Water (or milk)

800

Vegetable oil (5 g works too)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 5 g

Fats 12 % 4 g

Carbohydrates 74 % 25 g

158 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 40 min

Step 1:

Gather all the ingredients from the list. This simple recipe uses just one egg, which — you have to admit — is very economical.
Step 2:

Sift the flour into a deep bowl and add the salt, sugar, yeast, and vegetable oil. Beat the egg into the water in a glass and add it gradually, stirring the batter until smooth. There should be no lumps.
Step 3:

Heat a skillet and, for the first crêpe, brush it with vegetable oil. Before frying, I recommend adding a couple of drops of lemon juice or a pinch of citric acid to the batter so the crêpes don't stick to the pan. Start frying without waiting for the batter to rise — right after mixing it. Ladle in the batter and swirl it evenly over the bottom of the pan. Fry for 1 minute on one side over high heat.
Step 4:

Flip to the other side and fry the crêpe until done.
Step 5:

That's it — now you know how to make crêpes with just one egg. Enjoy!

Important! With dry yeast, keep in mind that it comes in two forms — active and instant (read the package carefully before using!). Active dry yeast looks like little beads or granules and needs to be "woken up" first. To do that, dissolve it in warm sweet water, milk, or whey; the bubbles, foam, or "cap" that form tell you it's ready to use. Active dry yeast must dissolve completely in the liquid — otherwise the leftover granules that end up in the batter won't disperse on their own and won't work, so the batter may not rise and the results will suffer. Instant dry yeast is easier: no activation needed — just add it to the batter with the other ingredients, which shortens the total prep time. Also remember that both types can vary in strength from brand to brand.
From here, you can serve them right away with tea — with honey, jam, condensed milk, butter, or sour cream. Or you can make a filling and keep going. I love filling these crêpes with all sorts of things for variety: salmon roe or smoked salmon, cream cheese, sweet or savory farmer cheese, meat, mushrooms, and so on. My crêpes taste different every time, so they never get old for me or my family. I especially love frying up a whole stack with different fillings to take out to the country house. There's not much time to cook out there, but you've always got a snack on hand. I always bring extra, since half usually gets eaten on the road with tea from a thermos. I often make crêpes on outdoor trips, too — no need to go hungry while the porridge cooks, the potatoes and vegetables roast, or the kebabs grill. And an appetite in the fresh air never lets you down!