Thin pancakes with milk

4 servings

40 minutes

Thin pancakes with milk are an English version of traditional fluffy Russian pancakes baked with yeast. In Europe, pancakes look like thin, almost transparent napkins. In France, they are called "crepes" and are served with a hundred different fillings. There are no special tricks in cooking: the more liquid the dough, the thinner the pancakes are. An openwork version, with holes, will turn out if some of the milk from the recipe is added to the dough slightly hot. Before pouring the first pancake, you should heat the frying pan well. The pancake is ready when it begins to brown to crispy edges.

Energy value per serving

• Calories: 732.5
• Proteins: 26.7g
• Fats: 27.4g
• Carbohydrates: 95.4g

Ingredients

• Wheat flour: 400 g
• Sugar: 2 tbsp
• Chicken egg: 5 pc
• Milk: 1 l
• Salt: pinch
• Vegetable oil: 2 tbsp

Cooking steps

1. Beat the eggs with sugar.

   Required ingredients:

   • Chicken egg: 5 piece
   • Sugar: 2 tablespoons

2. Gradually add flour and salt, alternating with milk, and gently mix until smooth.

   Required ingredients:

   • Wheat flour: 400 g
   • Salt:  pinch
   • Milk: 1 l

3. Leave for 20 minutes.

4. Add vegetable oil to the batter and fry pancakes on a very hot skillet.

   Required ingredients:

   • Vegetable oil: 2 tablespoons