Milk crepes

Name: Milk crepes
Ingredients: 500 ml milk; 100 ml water; 50 ml vanilla soy milk; 2 eggs; 1/4 teaspoon salt; 350 g flour; 15 ml oil

Dessert - Milk crepes by Liana A. - Recipia

Milk crepes made with milk, eggs and flour are cooked in a 21 cm frying pan and come out thin, with browned edges. Water and vanilla soy milk thin the batter, and the crepes stay slightly elastic, good plain or with jam. I look for the batter to fall from the ladle in a steady stream, not a thick gush. Preparation: 10 minutes. Cooking: 50 minutes. Total time: 60 minutes. Servings: 6. Approximately 290 kcal and 11 g protein per serving.

Ingredients

500 ml milk
100 ml water
50 ml vanilla soy milk
2 eggs
1/4 teaspoon salt
350 g flour
15 ml oil

Preparation

1. Mix the milk, water and vanilla soy milk. Add the eggs and salt, then gradually mix in the flour, stirring until the batter is smooth. 2. Heat a 21 cm frying pan over low heat for 2 minutes. Grease it with a thin layer of oil. 3. Pour in a ladleful of batter and cook the crepe for 1 minute on the first side, until it releases easily from the pan. Flip it and cook for another 3 minutes; grease the pan with a little oil between crepes if needed. Repeat with the remaining batter, for about 12 crepes.

Notes

For a dairy-free version, replace the 500 ml of milk with 500 ml of soy milk; the standard batter contains gluten and eggs. Rosehip jam goes well with them, and I like them plain too. Covered and kept in the fridge, they will keep for up to 3 days and can be briefly reheated in a pan. If your pan is smaller than 21 cm, pour in less batter, and each crepe may need a little more time. Sometimes the first one browns too quickly; turn down the heat and grease the pan again. My neighbor used to tell me that fresh snow was once added to crepe batter to make them fluffy, while in summer they came out tougher; she also told me about the nearly 15 m, 3-tonne crepe from Manchester. If you're making them for a meal, start about an hour ahead, since they cook one at a time.