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For breakfast
Classic pancakes with holes in milk

Classic Lacy Milk Crepes

For the whole family, from everyday ingredients, and the tastiest around! These classic lacy milk crepes come out thin, pretty, and appetizing. The batter comes together in no time — you can even make it the night before and cook up a stack of fragrant crepes for breakfast.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Flour

1.5

Milk

Eggs

Vegetable oil

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 5 g

Fats 25 % 7 g

Carbohydrates 57 % 16 g

150 kcal

GI: 20 / 0 / 80

Cooking method

Step 1:

How do you make classic lacy crepes? Gather your ingredients. Use milk of any fat content — you can even use half milk, half water. Warm milk is better, since the flour blends in more easily.
Step 2:

Pour a small amount of the milk into your mixing bowl, then crack in the eggs. Whisk together.
Step 3:

Pour in the rest of the milk and a little vegetable oil so the crepes won't stick to the pan. Add the salt, sugar, and sifted flour. Sifting aerates the flour so the batter comes out lighter and more tender. Add the flour gradually, in small amounts, and go by the consistency you want — you may need a bit more or less.
Step 4:

Mix the batter well so there are no lumps of flour. You can use a mixer. The finished batter should be smooth and fairly thin. If it came out thick, thin it with a little hot water; if it's too thin, add a bit more flour. Just remember that the thinner the batter, the thinner and lacier the crepes.
Step 5:

Use a crepe pan or a cast-iron skillet. Brush it with a little vegetable oil before the first crepe; after that, the oil in the batter is enough. Heat the pan over high heat. Pour in the batter, letting it spread across the whole surface. On a very hot pan the crepe fills with little holes and turns lacy. Cook the crepes over medium heat until you run out of batter, browning them on both sides.

Stack the finished crepes and cover them so they don't dry out. You can also brush the edges of the finished crepes with butter.
Everyone has their own crepe recipe — some like them thin, some thick, some yeasted. But everyone loves lacy crepes with holes. The key is a screaming-hot pan; only then do the holes form as the batter hits it. They're quick enough to make even for breakfast — the batter takes a couple of minutes and the crepes cook fast. You can also make the batter the night before and keep it in the fridge, then start your day with fresh crepes and tea. Lacy crepes aren't limited to milk, either — you can base the batter on kefir, whey, or even water. Just make sure it's thin enough to spread very thinly in the pan.
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.
Make it a rule never to fix the flour amount in advance when baking. Flour varies in moisture, grind, and gluten, all of which affect how it binds with the liquid. Since you can't lab-test flour at home, add liquids exactly per the recipe and work the flour into the liquid in parts until you hit the right consistency — you may use a little more or a little less. This keeps your proportions accurate and protects the quality of the batter.
Use a high-smoke-point oil for frying. 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 such as sunflower, olive, or grapeseed.