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For breakfast
Pancakes made of pancake flour on milk

Thin Milk Crêpes from Pancake Mix

Thin, tasty, fragrant crêpes for breakfast! Stores today carry all kinds of mixes and shortcuts that trim the cooking time — a real help for busy cooks. There's even a ready-made pancake mix that already contains most of what you need. Each brand blends things a little differently, but the base is usually the same: wheat flour, baking powder, egg powder, sugar, salt, and dry milk whey. It's great for beginners — just stir in water and you can start cooking. But add a few extra ingredients and the crêpes come out even better.

Snezhana

Recipe author

Composition / ingredients

Servings:

Flour (pancake)

200

Milk

0.5

Chicken eggs

Sugar

Salt

Vegetable oil

Butter

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 29 % 10 g

Carbohydrates 54 % 19 g

187 kcal

GI: 15 / 0 / 85

Cooking method

Step 1:

Gather the ingredients. You can, of course, just follow the instructions on the pancake-mix package and add only water. But to make the crêpes especially thin, tasty, and tender, it's worth adding a few more ingredients.
Step 2:

We'll make these in a slightly different order than usual crêpes, starting with the dry ingredients. Sift the flour into a deep bowl, add the sugar and salt, and stir.
Step 3:

In a separate bowl, beat the eggs with a fork until the whites are fully broken up.
Step 4:

Pour the egg mixture into the bowl of dry ingredients.
Step 5:

Stir until the eggs are fully blended into the flour.
Step 6:

Then pour in the milk a little at a time and mix into a batter. It should be smooth and a touch thicker than ordinary crêpe batter. Cover the bowl with plastic wrap and let it rest for an hour at room temperature. After that, remove the wrap, stir, and mix in the vegetable oil.
Step 7:

Now you can start cooking. Grease the pan with a piece of butter and heat it up. Ladle in the batter, tilting the pan to spread it evenly over the whole surface. Cook the crêpe on one side over low heat until golden, about 20 seconds, then flip and cook the other side until golden.
Step 8:

The cooking time drops for later batches, once the pan is well heated. Take each crêpe off the pan and brush it right away with butter. Do the same with all of them. The crêpes come out soft, tender, and fragrant.
Step 9:

Serve the crêpes with jam, preserves, or dulce de leche. Enjoy!