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For breakfast
Sweet pancakes with milk

Sweet Milk Crepes

Golden and sweet, these thin crepes are a hit with kids! Crepes made with milk are a classic — the way our grandmothers and great-grandmothers made them. Milk is the secret to the thinnest, most delicate crepes, and this version has a little extra sugar in the batter.

katushafin

Recipe author

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Composition / ingredients

Servings:

Milk

250

Eggs

Flour

Sugar

Salt

0.5

Vegetable oil

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 7 g

Fats 29 % 10 g

Carbohydrates 50 % 17 g

185 kcal

GI: 12 / 0 / 88

Cooking method

Step 1:

Gather all your ingredients.
Step 2:

Crack the eggs into a bowl. Don't cut back on the number — the eggs are what hold these crepes together, and with fewer they may tear when you flip them. Add the salt and sugar.
Step 3:

Beat the eggs really well — you can even use a mixer. I whisked them by hand for about 2 minutes.
Step 4:

Pour the milk into the eggs and stir well again.
Step 5:

Sift the flour. Don't skip this step — sifted flour makes any batter smoother and better.
Step 6:

Now be patient and whisk the batter thoroughly to break up every lump. Again, a mixer makes this easy.
Step 7:

Add oil to the well-mixed batter — but only one spoonful. Save the rest for greasing the pan. Stir it in.
Step 8:

Cook the crepes in a well-heated skillet. Grease the pan before the first crepe only; after that you won't need to, because the oil in the batter keeps them from sticking.
Step 9:

Brush the finished crepes with a little butter if you like. Enjoy!

This amount of batter made about 10 crepes for me, cooked in an 8-inch (18 cm) skillet. They really are delicious — sweet and perfect for dessert. The number of eggs matters a lot here, so don't reduce it: the eggs keep the crepes from tearing when you flip them, no matter how thin you make them. To keep any eggy taste out of the crepes, beat the eggs very well — I had none at all, even beating by hand. Use milk at room temperature, or even slightly warm; the flour blends more smoothly into warm milk. For a lump-free batter, don't pour flour into the milk — instead pour the milk into the flour a little at a time, whisking as you go. I did it the other way around and had to work out the lumps. These crepes are great for breakfast and can also be served for dessert. Sour cream, cream, or yogurt make good toppings, though anything too sweet would be overkill. Reduce the sugar and they become an all-purpose crepe you can fill however you like.