Lacy crêpes

Name: Lacy crêpes
Ingredients: 3 large eggs; 1/4 teaspoon salt; 400 g Greek yogurt 10%; 36 g sugar; 5 ml vanilla; 300 ml milk; 1 teaspoon finely grated lemon zest; 350 g flour; 1/4 teaspoon baking soda; 5 ml lemon juice; 125 ml sparkling mineral water; 15 ml oil

Dessert - Lacy crêpes by Noemi D. - Recipia

The batter for lacy crêpes stays thick before I thin it with sparkling mineral water, and the pan needs to be hot. Yogurt, milk and lemon zest give it body, then the bubbles help it flow into a thin layer with little holes. I grate the zest finely and stop before I reach the white part of the lemon. Preparation: 20 minutes. Cooking: 26 minutes. Total time: 46 minutes. Servings: 6. About 415 kcal and 14 g protein per serving.

Ingredients

3 large eggs
1/4 teaspoon salt
400 g Greek yogurt 10%
36 g sugar
5 ml vanilla
300 ml milk
1 teaspoon finely grated lemon zest
350 g flour
1/4 teaspoon baking soda
5 ml lemon juice
125 ml sparkling mineral water
15 ml oil

Preparation

1. Beat the 3 large eggs with 1/4 teaspoon salt, then mix in the yogurt, sugar and vanilla. Pour in the milk and add the lemon zest. 2. Add the flour gradually and mix until you have a thick batter. Mix the baking soda with the lemon juice, then stir it in. 3. Pour in the sparkling mineral water gradually, mixing until the batter flows from the ladle. Lift the ladle a few times and let the batter fall back into the bowl. 4. Heat the pan for 2 minutes over medium heat and grease it with a little of the oil. Pour in enough batter to cover the bottom in a thin layer. 5. Cook each crêpe for about 1 minute on each side, until the edges lift away and golden spots appear. Repeat with the remaining batter, greasing the pan again as needed; cooking 12 crêpes takes around 24 minutes.

Notes

For the filling, plum or rosehip jam works well in a crêpe; Nutella is another option. The batter contains gluten, dairy and eggs, and Nutella may contain hazelnuts. If the Greek yogurt is very thick, pour in the sparkling mineral water gradually and make sure the batter flows continuously from the ladle. A 24 cm pan makes crêpes a good size for folding; smaller ones will be thicker and take a little longer to cook. I grease the pan with a pastry brush when the surface looks dry, not after every crêpe. I serve them with plum jam, and any leftovers keep covered in the fridge for up to 3 days.