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Pancakes on dry milk

Crêpes Made with Powdered Milk

Tender, soft, thin, and easy to cook! Crêpes made with powdered milk are great for breakfast, dinner, or lunch! Fill them with anything you like, turn them into a crêpe cake or torte, or make them into a sweet dessert or a savory snack.

wella

Recipe author

Composition / ingredients

Servings:

Powdered milk

Water

400

Egg

Wheat flour

160

Sugar

Salt

Vanillin

Baking powder

Olive oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 6 g

Fats 15 % 5 g

Carbohydrates 67 % 22 g

148 kcal

GI: 18 / 0 / 82

Cooking method

Step 1:

How do you make crêpes with powdered milk? Measure out all the ingredients. Use warm water; the rest of the ingredients should be at room temperature too. Sift the flour into a deep, wide bowl through a fine sieve — this aerates it and makes it lighter.
Step 2:

Add the powdered milk and the other dry ingredients to the flour. Mix everything well.
Step 3:

Make a well in the flour mixture. Pour in half of the water a bit at a time, stirring to make a batter.
Step 4:

Mix the batter using whatever tool is handy — a fork, blender, whisk, or mixer.
Step 5:

Beat the egg into the batter. Stir until smooth. The batter should end up very silky.
Step 6:

Gradually add the rest of the water, along with 1/2 tablespoon of oil. Mix everything together. You can let the batter rest for 10 minutes; meanwhile, turn on the stove and heat the pan. Keep in mind you may need more or less water — go by the look of the batter.
Step 7:

Grease the hot pan with a wad of cotton dipped in oil — and do this before each crêpe. Then ladle in the batter, tilting the pan to spread it. Cook the crêpes about two minutes per side over high heat.
Step 8:

Stack each crêpe on a wide plate — either in a pile or folded however you like.

Be prepared to use a bit more or less flour than the recipe calls for. Go by the consistency of the batter rather than the exact amount.
To check whether the oil is hot enough, dip in a wooden spoon or spatula. If bubbles gather around it, you're ready to start cooking.
Use an oil with a high smoke point for frying. Every oil is only healthy up to its smoke point — the temperature at which it starts to burn and form harmful compounds. Unrefined oils, with rare exceptions, have a low smoke point and burn quickly. Refined oils hold up better to heat. If you're roasting, pan-frying, or grilling, reach for a high-smoke-point oil such as refined sunflower, olive, or grapeseed oil.