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Sour milk pancakes

Soured-Milk Crêpes

Soft, thin crêpes — delicious with tea or coffee! Crêpes made from milk that's gone sour are a real lifesaver. There's no need to pour out sour milk; it makes a great batter, especially for crêpes. Soured milk has a tangy but not bitter taste. The batter is mixed with eggs, sugar, and flour, and the finished crêpes come out very tender. You can wrap any filling in them, and serve them with raspberry jam, condensed milk, sour cream, or just a sprinkle of sugar.

Ninel

Recipe author

Composition / ingredients

Servings:

Sour milk

0.5

Egg

Sugar

Vegetable oil

All-purpose flour

1.5

Salt

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 5 g

Fats 20 % 7 g

Carbohydrates 66 % 23 g

175 kcal

GI: 9 / 0 / 91

Cooking method

Cooking time: 30 min

Step 1:
1. Gather all the ingredients. Let the soured milk sit at room temperature to warm up. The egg can be used cold.
Step 2:
1. Pour the milk into a deep bowl. Add the sugar and salt and stir with a spoon. You can also add a pinch of vanilla or some vanilla sugar to the batter.
Step 3:
1. Next, add one raw egg. It's best to crack the egg into a separate container first, so it's easier to catch any shell.
Step 4:
1. Once the egg is combined with the milk, pour in unrefined vegetable oil and stir with a spoon.
Step 5:
1. First sift the flour, then add it in small batches.
Step 6:
1. Use a whisk to mix the batter and break up any lumps. Stir everything thoroughly until smooth. The batter should be a bit thicker than cream. It's ready, so you can start frying.
Step 7:
1. Grease a skillet with vegetable oil. Ladle in the batter and swirl it into a crêpe. Fry on both sides until golden. If the crêpes stick, you can grease the pan with a little lard. Stir the batter now and then as you fry.
Step 8:
1. Stack the finished crêpes on a plate or fold them into triangles. Serve with something sweet, like apple butter. Enjoy!

Soured milk is perfect for crêpes. There's no need to add baking soda or baking powder to the batter. If you like, you can add more eggs. Put less sugar in the batter and you can wrap a savory meat filling in them; for sweet crêpes, wrap up sweetened farmer cheese, pastry cream, chocolate cream, or buttercream.
Be prepared to need more or less flour than the recipe calls for. Go by the consistency of the batter rather than the exact amount. To avoid mistakes, read up on flour and its properties!
It's important to sift the flour to aerate it — then the batter comes out light and rises nicely as it cooks.