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For breakfast
Pancakes with milk are thin with holes

Thin, Lacy Milk Crêpes (Bliny)

Delicious, golden, made from everyday ingredients — perfect for breakfast! These thin, lacy milk crêpes are no harder to make than any other. They're great plain or filled, sweet or savory, served with all kinds of sauces.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Milk

500

Eggs

Flour

160

Sugar

Vegetable oil (plus extra for greasing the pan)

Baking soda

0.5

Vinegar (distilled white)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 6 g

Fats 31 % 11 g

Carbohydrates 53 % 19 g

199 kcal

GI: 16 / 0 / 84

Cooking method

Step 1:

How do you make thin, lacy crêpes? Get everything ready. I use 2% milk and large eggs. Sift the flour ahead of time to aerate it.
Step 2:

Use a roomy, deep bowl for the batter so it doesn't splash while you mix. Combine the eggs, sugar, and salt in the bowl. In a separate bowl, stir the flour together with the baking soda.
Step 3:

Pour the milk into the egg mixture and, adding the flour-and-soda gradually, whisk into a batter.
Step 4:

Then stir in the vegetable oil and add the vinegar. Mix everything well — a hand mixer helps here. The finished batter should be smooth, with no lumps of flour.
Step 5:

The batter comes out quite thin, which is exactly what you want for lacy crêpes. Let it rest for about 5 minutes — the vinegar reacts with the baking soda and bubbles rise to the surface.
Step 6:

Heat a crêpe pan until hot and wipe it with a thin film of oil, using a paper towel or a brush. The pan should be good and hot. Quickly pour in a thin layer of batter and swirl to coat. These thin crêpes cook very fast — brown both sides until golden.
Step 7:

Stack the finished crêpes on a plate and keep them covered so they don't dry out.
Step 8:

The crêpes come out full of little holes. They're not the easiest to roll around a filling, but they're delicious dunked in sour cream, sweetened condensed milk, or jam.
Step 9:

Enjoy!

How can you tell if an egg is fresh? Crack it into a separate dish. First, there should be no off smell. The white of a fresh egg is clear and clean, and the yolk sits up firm, shiny, and rounded rather than running flat.
Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a small brush work best.
Be ready to use a little more or less flour than the recipe calls for. Go by the consistency of the batter, not the exact amount of flour. Getting to know how flour behaves helps you avoid mistakes.