Lacy crepes recipe whit sourmilk
This simple but delicious crêpe recipe can be whipped up in minutes using ingredients you likely already have in your pantry.
Ingredients
Tiny Crêpes Dough
- 250 ml of kefir (or milk or sour milk or vegan milk)
- 2 chicken eggs
- 2 tbsp vegetable oil
- 2 tsp sugar
- 1/2 tsp soda
- a pinch of salt
- 150 gr flour
- 250 ml BOILING water (or boiling milk, as I used this time)
Instructions
-
Cooking
Start by combining the eggs, salt, and sugar, then beat the mixture with the vegetable oil until it is completely smooth. You can do this with a blender, a whisk, or a standard mixer. Gradually add the sour milk (or your chosen alternative), all the flour, and the soda to this smooth base. Mix everything until you have a thick, consistent batter.
Now, while whisking vigorously, slowly pour in the boiling water (or boiling milk). The final crêpe batter should end up being just slightly thicker than milk.
Cook these delicate crêpes in a non-stick frying pan. Before you start the first one, lightly brush the pan with about a teaspoon of oil. Warm your stove to a medium-high heat setting (usually around 7 or 8 on the dial). You may need to adjust this slightly depending on your specific stove and how the crêpes are cooking.
-
Secrets and Fixing issues
If you have already prepared the dough and cooked a few crêpes, but suddenly decide you need to add more flour, do not simply dump dry flour into the finished batter.
Adding flour directly won’t thicken the dough properly; instead, it will create stubborn, undesirable lumps. To incorporate extra flour correctly, grab a separate mug. Add the amount of flour you need (for example, 20 grams) to the mug, then pour about 4 tablespoons of your existing batter over it and stir well. Add another 4 tablespoons of the batter and keep stirring until the mixture is perfectly smooth. Finally, pour this smooth, liquefied mixture from the mug back into your main bowl of batter and mix thoroughly.
That said, I recommend trying my original recipe first. If you do find you need to make adjustments, you now know the secret to thickening the batter without ruining the texture.
