Crepes without a mixer or blender
Description
This recipe won’t take much time. Pancakes made this way turn out soft, elastic, and perfect for fillings. You can wrap cottage cheese, minced meat, or practically anything in them. Serve the pancakes with sour cream—it pairs with them wonderfully. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Prepare all ingredients. Milk and eggs should be at room temperature.
- 2
Step 2
Crack the chicken eggs into a large bowl. Whisk them with a whisk until foamy.
- 3
Step 3
Pour in the milk and vegetable oil and, without stopping, keep beating the liquid ingredients.
- 4
Step 4
Sift in the wheat flour, sugar, and a pinch of salt, mix gently, and keep beating vigorously. If you do everything right, there will be no lumps in the batter. Let the batter rest for at least 10 minutes before baking.
- 5
Step 5
Lightly grease the pan with vegetable oil before the first pancake, pour in just under a ladleful of batter and fry the pancakes over medium or low heat until done on both sides. About 30 seconds will be enough if you want lightly cooked, not heavily browned pancakes.
- 6
Step 6
Stack the finished pancakes on a flat dish. This amount of batter makes 16 pancakes, 20 centimeters in diameter.
- 7
Step 7
Ready-made pancakes are ideal for both sweet and savory fillings. Enjoy cooking.