Crepes on yeast with milk
Milk yeast crepes are among the most popular dishes prepared at home. Appetizing treat is combined with first courses, is an element of cold appetizers and is suitable as a hearty addition to tea.
Traditionally, crepes are attributed to the dishes of Slavic cuisine, but this opinion is not entirely correct. The first treats similar to modern crepes appeared in ancient Greece. For their preparation they also made liquid batter and used flat utensils for baking on fire. In Russia, this method was somewhat improved: as a utensil began to use the familiar pan, and in addition - a few modified the recipe for the dough, adding yeast to it.
Yeast crepes on milk with holes have firmly entered the Slavic cuisine, as well as the traditions of many nationalities inhabiting the modern territory of Russia. For example, they are an obligatory attribute of the Maslenitsa holiday. Since the latter includes a number of events dedicated to the farewell of winter and the meeting of spring, Shrovetide pancakes personify the sun. It is believed that every person who treats himself to them will be warmed by his warmth..
Yeast dough for crepes on milk is prepared on dry or “live” culinary yeast. This component is important to correctly add to the opara, so that it comes up and gives a good basis for the future treat. So, dry yeast is steamed with warm, but not hot milk, otherwise the specific microorganisms contained in them will die. Heating the mixture is also not recommended, but you can speed up the fermentation process by placing the opara in the heat or wrapping it with a towel.
Crepes on milk on yeast, the recipe for which is now considered a classic, includes the following ingredients:
- eggs - 4 pcs;
- sifted wheat flour - 18 tbsp. or 2 tbsp;
- milk - 500 ml;
- water - 100 ml;
- sugar - 3 tbsp;
- dry yeast - 7 g;
- vegetable oil - 2 tbsp;
- salt - to taste .
The number of ingredients can be adjusted to take into account how many people you have to prepare a treat for.
Prepare crepes on milk on yeast should be in compliance with the step-by-step recommendations:
1. Prepare the leavening: pour the dry yeast into a bowl and pour the milk warmed to room temperature over it. Stir slightly. At this stage you can add half of the required amount of sugar and 1/3 of the flour. Leave the paste in a warm place for 15-20 minutes.
2. In a separate bowl with high sides beat the eggs without separating the egg whites and yolks. To the egg mixture you can add the remaining sugar and a pinch of salt.
3. To get puffy yeast crepes on milk with holes after preparing the opara mix it with beaten eggs, add the remaining amount of flour and a little warm water according to the recipe. Thoroughly beat with a whisk, breaking up lumps. Leave the dough for another 15-20 minutes, letting it rise a little more.
4. Before frying on a heated frying pan, add vegetable oil to the dough and knead it one last time to make sure it has a uniform texture.
5. Pour the batter onto a well heated griddle, turning it in a circle so that it spreads evenly over the bottom. Fry the pancakes this way for no more than 1 minute on each side, otherwise they will burn. It is better to serve yeast crepes on milk with a sweet addition - honey or condensed milk.
Ready yeast crepes on milk with holes - thin and openwork, despite the presence of a component that gives the dish lushness. In this case, in the pantries of each hostess will find a different variant of cooking crepes, but the recipe for yeast crepes on milk - the classic way, to which our ancestors resorted. If desired, you can add water to it, getting at the output even more ready-made treats. And by increasing the fat content of milk you can, on the contrary, achieve that the treat turned out lush and thicker.
