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Russian · Breakfast
Three-Cup Crepes
A foolproof recipe for thin, lacy crepes where all ingredients are simply measured by the cup and tablespoon—no kitchen scale needed.
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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
Whisk the eggs together with the sugar and salt.
2
Add the milk and flour, whisking thoroughly until completely smooth and free of lumps.
3
Pour in the boiling water, followed by the vegetable oil, and mix well.
4
Lightly oil the skillet just before cooking the very first crepe.
5
Cook the crepes over high heat, flipping until golden brown on both sides.
6
Optionally brush the hot crepes with melted butter straight out of the pan.
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