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Russian · Breakfast
Crepes
Thin, classic milk crepes that turn out tender and pair wonderfully with both savory and sweet fillings.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whisk together 3 eggs, 0.5 tsp salt, and 1 tbsp sugar until smooth, then stir in 500 ml of milk.
2
Sift 150 grams of flour.
3
Gradually incorporate the milk and egg mixture into the flour, about 100-150 g at a time, whisking vigorously to prevent any lumps in the batter.
4
Stir in 100 g of vegetable oil and let the batter rest for 1 hour.
5
Lightly grease the skillet with oil for the first crepe only, then continue cooking the remaining crepes without adding more oil.
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