Thin Milk Crêpes (No Baking Soda)

Cooking method

1. Step 1:

   

   Gather the ingredients. You'll always have what you need for these on hand; the crêpes come together fast and simply, and this recipe turns out well every time — so you can make them often and serve with all kinds of fillings and sauces. Take any refrigerated ingredients out ahead of time so they come to room temperature.

2. Step 2:

   

   Crack the eggs into a deep bowl (use more if you like, for a richer batter). Beat them with a mixer, blender, or hand whisk until smooth, with a little foam on the surface.

3. Step 3:

   

   Pour the milk into the egg mixture — the higher the fat content, the better, for softer, tastier crêpes. Add a couple of tablespoons of vegetable oil; it's optional, but it helps the crêpes release cleanly from the pan without having to grease it each time. Add the sugar and salt. Whisk again until the sugar and salt fully dissolve.

4. Step 4:

   

   Add the sifted wheat flour. Stir, or whisk again with a mixer or blender, until you have a smooth, slightly thickened, lump-free batter.

5. Step 5:

   

   Heat the pan — a dedicated crêpe pan or a nonstick skillet works best. Add a tablespoon of oil to the pan for the first crêpe; you won't need more for the rest. Pour a ladleful of batter onto the well-heated pan.

6. Step 6:

   

   Cook the crêpes over medium heat until golden on both sides.

7. Step 7:

   

   The crêpes are ready. Serve them with preserves, jam, sour cream, dulce de leche, or a savory filling. Any filling suits this recipe, sweet or savory: meat, chicken, fish, and vegetables all work. Enjoy!