Thin Lacy Milk-and-Kefir Crepes

Cooking method

1. Step 1:

   

   Step 1.

2. Step 2:

   

   How do you make lacy milk-and-kefir crepes? Gather your ingredients. Everything should be at room temperature, so take it all out of the refrigerator an hour ahead; it's even better to warm the milk slightly, until it feels warm to the touch.

3. Step 3:

   

   Combine all the dry ingredients: sift the flour with a scant teaspoon of baking powder, add fine salt and sugar, and mix well. (With this amount of sugar the crepes come out moderately sweet with a rich golden color; with less they'll be paler, and with more they brown quickly and can even burn.) If you're using baking soda instead, mix it into the flour dry and don't slake it first — the kefir will activate it right in the batter.

4. Step 4:

   

   In a separate bowl, mix the liquid ingredients: first beat the eggs well with a whisk until frothy (a mixer on low speed works too). Then add the slightly warm milk, stir, and pour in the kefir. Stir until smooth. There's no need to heat the kefir; just take it out ahead of time so it isn't cold.

5. Step 5:

   

   Now pour the liquid ingredients into the flour mixture. Whisking constantly, pour in half the liquid in a steady stream. Stir well until smooth — you'll get the consistency of thin sour cream.

6. Step 6:

   

   Then, still stirring, pour in the rest of the liquid and mix well. This method keeps lumps from forming, so the batter comes out smooth, even, and just the right texture.

7. Step 7:

   

   Pour in the refined vegetable oil last. Don't skip it — it means you won't have to grease the pan each time, and it improves the flavor of the crepes.

8. Step 8:

   

   The finished batter should pour easily, with the consistency of light cream. Flour varies in gluten, so if the batter is too thick, add a little warm milk. If it's too thin, pour off a bit of batter, stir in 1–2 tablespoons of flour, then mix it back into the main batter. Batter leavened with baking powder or soda doesn't need to rest — it can and should be cooked right away.

9. Step 9:

   

   Heat the pan and brush it with a thin layer of oil, including the lower edge of the sides. Grease it only before the first crepe; all the rest will release easily, even from an aluminum pan. Wait until the oil gives off a faint wisp of smoke, then lift the pan and lower the heat to medium.

10. Step 10:

    

    Pour the batter in a single swirl, scooping up just the minimum needed into the ladle. (The photo shows what happens when the batter goes on at different thicknesses: where it's thin, holes form and the crepes turn out thin and lacy; where it's thicker, they cook through well but have fewer holes — it won't affect the taste.) Once the edges dry a little and the batter looks matte, run the thin edge of a spatula or a skewer around the rim.

11. Step 11:

    

    Then slide the spatula under the crepe and it will flip over easily. The second side cooks much faster, just 3–4 seconds — no time to step away. Cook all the crepes this way, stirring the batter before each scoop. Grease the pan a little if needed, which gives the crepes a varied lacy pattern; if you don't grease it, they'll have an even, smooth golden color but will still release easily.

12. Step 12:

    

    This amount of batter makes 25–26 crepes about 6 inches (16 cm) across, or 20–21 crepes about 7 inches (18 cm). Beginners will find the smaller size easier to pour; experienced cooks can go larger. The batter pours well, and the crepes flip easily, don't tear, and stay soft at the edges.