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Russian · Breakfast
Simple "3-Cup" Crepes
Classic homemade milk crepes made with an easy recipe.
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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
Mix the ingredients in the exact order listed.
2
Heat your skillet well—the batter should sizzle upon first contact.
3
Keep the heat just above medium: this way the crepes won't burn or stay pale.
4
Sifted flour means a lighter batter. If it seems too runny at first, don't worry, it will thicken up.
5
Let the batter rest for 15 minutes or leave it in the fridge overnight.
6
Be sure to stir the batter before pouring each new crepe.
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