Milk-based boiled crepes
Description
The recipe won't take much time. In this recipe, you don't have to struggle with boiling water, worrying that the eggs and milk might curdle. And I won't even tell you the secret behind these pancakes—perhaps it's the warmed milk. But the result is incredibly tender and delicious pancakes.
Instructions
- 1
Step 1
Before starting to cook, lay out all the necessary ingredients on the table.
- 2
Step 2
In a bowl, crack the eggs, then add sugar and salt.
- 3
Step 3
Beat these ingredients with a mixer into a smooth mixture.
- 4
Step 4
Sift the flour with baking powder into the egg mixture and pour in the vegetable oil.
- 5
Step 5
Whisk in the flour with a whisk until all lumps disappear and a smooth batter forms.
- 6
Step 6
Pour the milk into a small saucepan and heat it well over medium heat, without bringing it to a boil.
- 7
Step 7
Pour the hot milk into the batter in a thin stream, stirring vigorously with a whisk. The result should be a pancake-like batter.
- 8
Step 8
Now thoroughly preheat a crepe pan over medium heat. You can lightly grease the heated surface with a thin layer of vegetable oil, or you can skip greasing since you've already added oil to the batter. Pour a ladleful of batter onto the hot pan and, by tilting the pan in your hands, spread it evenly across the entire surface to form a thin crepe. First, cook on one side until golden brown.
- 9
Step 9
Then, using a spatula, flip the pancake to the other side and cook until golden on the other side, about 2 minutes per side.
- 10
Step 10
The ready-made pancakes can be served hot.
- 11
Step 11
The pastry is ready. Serve with tea.