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Pancakes with yeast and milk with holes

Lacy Yeasted Milk Crepes

Golden, sunny rounds for your table. These crepes come out full of little holes and work on the very first try. Make them thicker or thinner, whichever you like — I switch it up for variety and enjoy them both ways.

sharlis

Recipe author

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Composition / ingredients

Servings:

Milk

500

Flour

200

Egg

Salt

0.5

Sugar

Vegetable oil (2 in the batter and 1 for frying)

Yeast

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 25 % 9 g

Carbohydrates 58 % 21 g

192 kcal

GI: 14 / 0 / 86

Cooking method

Step 1:

Warm the milk in a saucepan to about 105°F (40°C) and pour 250 ml (half) into a deep bowl. Crack in the egg and add the yeast, sugar, and salt. Adjust the sugar to your taste. Use fresh eggs if you can. The milk shouldn't be too rich, or the crepes will stick; thin it with a little hot water if needed.
Step 2:

Whisk everything together well.
Step 3:

Add the sifted flour.
Step 4:

Mix the batter until there are no lumps. It comes together at a consistency where lumps barely form — all because we added only half the milk to start.
Step 5:

Pour in the rest of the milk (another 250 ml) and mix everything with a whisk or silicone spatula.
Step 6:

Pour in the vegetable oil and mix lightly once more. The finished batter is thin, like usual crepe batter. Cover the bowl and let it rise in a warm spot for 50–60 minutes. Mine sat for 1 hour.
Step 7:

The risen batter should have puffed up and be covered with bubbles. Stir it and start cooking the crepes.
Step 8:

Get a heavy-bottomed or dedicated crepe pan good and hot with a tablespoon of vegetable oil. Ladle some batter into the center of the pan and swirl it in every direction so it spreads evenly into a thin layer. For thicker crepes, pour in a bit more batter. Cook the first side over high heat until golden. Don't leave it too long, or the edges will dry out.
Step 9:

Flip the crepe and cook the other side until done — the second side always cooks faster. Use up all the batter, but don't add any more oil to the pan. My pan is 8 inches (20 cm) across and I got 15 crepes, though the count depends on thickness — mine were thin.

Serve these crepes with melted butter and a little sugar or salt, or with sour cream, sweetened condensed milk, honey, jam, and so on. They're also great with any filling: caviar, cream cheese, meat, farmer's cheese, and more.
Be prepared for the flour to run more or less than the recipe says. Go by the consistency of the batter, not the exact amount of flour.
A tip on yeast: if you're swapping active dry for fresh (cake) yeast, know that they're not interchangeable one-for-one, and it helps to know how to tell active dry from instant.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Choose a refined oil with a high smoke point for frying.