Thin Milk Crepes (No Yeast)
Delicate, simple, and delicious—breakfast for the whole family! These no-yeast milk crepes follow the classic method and turn out very thin. Letting the batter rest before cooking keeps them from tearing and makes them easy to flip, so they're perfect for filling and rolling.
Cooking method
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Step 1:
How do you make no-yeast milk crepes? Start by gathering your ingredients. The amounts of flour and milk here are measured pretty precisely—I didn't add or reduce anything, which makes it easy. Use large eggs and a neutral, flavorless oil.
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Step 2:
Crack the eggs into a mixing bowl. Add the sugar and salt. You can adjust the sugar to taste—with 2 tablespoons the crepes come out noticeably sweet. Whisk the eggs with the sugar and salt.
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Step 3:
Pour about 150 ml (⅔ cup) of the milk into the beaten eggs and whisk to combine.
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Step 4:
Sift all the flour into the egg-and-milk mixture and whisk it in. You'll get a fairly thick batter—that's exactly what you want, and it's how you avoid lumps in the finished batter.
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Step 5:
Pour in the remaining milk a little at a time, whisking well after each addition. A regular hand whisk is all you need—it works just as well as a mixer. You'll end up with a perfectly smooth, lump-free batter that's thin and pourable. Stir in the vegetable oil so the crepes won't stick to the pan. Be sure to let the batter rest at least 30 minutes so the crepes don't tear when you flip them.
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Step 6:
Even better, cover the bowl and chill the batter overnight—it's convenient to mix it in the evening and cook the crepes for breakfast. That's what I did. In the morning, take the batter out of the fridge and stir it well. Heat a crepe pan or nonstick skillet over high heat and add a few drops of oil. Ladle in a small amount of batter and swirl the pan to spread it in a thin, even layer. Make them as thick or thin as you like.
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Step 7:
Cook the crepe on one side until golden, then flip and cook the other side. Slide the finished crepe onto a plate. Pour in the next portion of batter—you no longer need to oil the pan, since the oil in the batter takes over. Cook all the crepes this way, adjusting the heat so each one cooks quickly without burning. This amount of batter made 14 crepes in a 7-inch (18 cm) pan.
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Step 8:
Serve the crepes with sour cream, honey, jam, or sweetened condensed milk. Enjoy!
- It's important to sift the flour to aerate it. That way the crepes come out light and airy.
- The right pan matters—a poorly chosen skillet can spoil even the best recipe. A well-seasoned crepe pan or a good nonstick skillet is ideal.
- Every oil is only good up to a certain temperature—its smoke point—beyond which it starts to burn and form harmful compounds. Choose a neutral oil with a high smoke point for cooking crepes.
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
