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Russian · Breakfast
“3-Cup” Crepes
Classic thin milk crepes with a simple ingredient ratio. An ideal breakfast that turns out light, airy, and evenly cooked when following the preparation technique.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Combine the ingredients in exact order—eggs first, followed by sugar, salt, milk, flour, and oil.
2
Sift the flour for an airy batter.
3
Let the batter rest for at least 15 minutes, or ideally refrigerate it overnight.
4
Heat the skillet thoroughly—the batter should sizzle from the very first second.
5
Keep the heat just above medium: too low and the crepes will stay pale, too high and they will burn.
6
Stir the batter before pouring each crepe, otherwise they will cook unevenly.
7
Cook the crepes until golden brown on both sides.
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