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Thin pancakes on soda

Thin Crêpes with Baking Soda

Tasty, fragrant, soft, and tender crêpes! You'd think plain crêpes would always turn out great — but no. Sometimes they're soft and tender, other times thick and rubbery. So how do you make them right every time? Try this recipe with a little baking soda!

Julia M.

Recipe author

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Composition / ingredients

Servings:

Milk

300

Sugar

Salt

0.5

Baking soda

0.5

Vinegar

Eggs

Flour

0.5

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 5 g

Fats 34 % 11 g

Carbohydrates 50 % 16 g

182 kcal

GI: 19 / 0 / 81

Cooking method

Step 1:

To make thin crêpes, take a deep bowl and pour in the milk. Add the egg.
Step 2:

Add a pinch of salt and a little sugar to the milk. If you like sweeter crêpes, add a bit more sugar.
Step 3:

Pour the vinegar over the baking soda — it will fizz and foam. Then stir the activated soda into the batter.
Step 4:

Next, add the sifted flour and the vegetable oil.
Step 5:

Whisk the batter until smooth, with no lumps of flour. Let the batter rest on the counter for 10–15 minutes. Bubbles will start to form.
Step 6:

The batter should be thin enough to make delicate, thin crêpes.
Step 7:

Heat a crêpe pan until hot and brush it with a little oil for the first crêpe. Pour in a ladle of batter and swirl it to cover the whole surface of the pan. Don't use too much batter. As it spreads, add just a little more if needed. Cook each crêpe about a minute per side. Continue this way until you've used up all the batter.
Step 8:

The edges of finished crêpes tend to dry out, so stack them on a plate and cover with a large lid. Covered, they stay soft and tender instead of drying out. These crêpes are great for wrapping around a tasty filling. Enjoy!

Adding baking soda to the batter makes the crêpes lighter and more tender. Just be sure to activate the soda with vinegar or lemon juice first — otherwise the crêpes will be tough and you'll taste the soda. Serve the finished crêpes with sweetened condensed milk, sour cream, or jam. You can also fill them with anything sweet or savory: ground meat, mushrooms, cheese, ham, jam, cottage cheese — and so much more. The only limit is your imagination. Cook with joy and they'll turn out great!