Thin crepes - recipe with milk

The recipe for delicious thin crepes on milk is well known in Slavic cuisine. They are used on the eve of Lent during Shrovetide week, as well as without reference to a specific date, wishing to quickly prepare a hearty and versatile dish. At the same time, it is with Slavic cooks associated with a pile of thin flour products fried from liquid dough, although, in fact, pancakes - or their prototypes - were known much earlier.

Crepes in the history of world cuisine

Traditional crepes are a thin layer of dough fried in a frying pan. The recipe for delicious thin crepes on milk is the achievement of Slavic cooks, but the original idea of cooking bread products with a rounded shape and a large enough diameter was adopted from antiquity. Something similar to our usual delicacy was cooked in the ancient world - Greece, China, Egypt. The baked dish was thin cakes, the basis of which was rice flour or wheat flour - kneaded with sour milk. And it was these “developments” that served as the basis for the classic recipe for simple thin crepes on milk.

Thin crepes on milk, the recipe for which is established in England includes an abundance of sweet syrup and sugar, and the English substitute wheat flour for malt flour.

In the United States, however, puffed pancakes, rather than crepes on thin dough with milk, are more popular. They form a significant part of breakfast, but are not an independent snack for tea, as is customary among the Slavs. On the contrary, pancakes are abundantly poured with syrup, served with fried bacon, scrambled eggs, vegetables. Specifically in South America, blintzes are baked from corn flour. The finished product is quite dense, so it is suitable for filling with stuffing - tuna, fried minced meat, vegetable slices and cheese.

Similarly, as a “shell” crepes are used in India. In the Hindu language, the dish is called dosa. It is filled with potatoes and eggs, abundantly poured with chutney sauce.

There are more original additives in crepe batter. For example, in Germany it is brandy, and in Norway it is ground cinnamon, while potato flour is chosen for a treat.

Thin crepes on milk - traditions and recipes of Slavic cuisine

Crepes have a special place in Slavic cuisine. The treat is considered universal: it is combined with sweet additives and eaten as a snack with borscht or meat appetizers, served with tea or stuffed with various additives - twisted meat, cottage cheese, vegetables and so on.

The classic recipe for this product is built on standard ingredients, including milk, eggs and flour. But by varying the proportions and slightly changing the composition, you can prepare puffy or thin pancakes on milk, “holey” or more dense texture, as well as different in sweetness variants.

How to cook thin crepes on milk

Prepare thin crepes on milk can be prepared in the shortest possible time, so it is a great option for a tasty snack for tea or the basis for cold appetizers, rolls. The dough for thin crepes on milk can be prepared from a set of the following ingredients:

• milk - 500 ml;
• eggs - 3 pcs;
• wheat flour - 2 tbsp;
• sugar - 2 tbsp;
• salt - ½ tsp;
• refined vegetable oil - 2 tbsp. l.

To prepare delicious thin crepes on milk, you need to prepare special kitchen utensils: a mixer or a whisk to whip the dough, eliminate all lumps, and if such tools are not at hand - use a fork. This step is especially important for the quality of the treat, since lumps of flour will not give even frying and spoil the flavor of the dish.

Let's consider the recipe for how to bake thin crepes on milk in just 30 minutes:

1. Prepare all the necessary products and suitable containers for preparing the dough.

2. Whisk the eggs.

3. Stir the sugar into the egg mixture. You can experiment with the amount of this ingredient, varying the sweetness of the dough to your liking.

4. Warm up the milk a little, taking into account that it is easier to “work” with warm ingredients, obtaining an excellent dough texture. Pour this component into the container with the beaten egg-sugar preparation and once again thoroughly whisk with a whisk.

5. Gently add the sifted flour to the mixture. The classic recipe uses wheat flour, but you can also use another type of flour - oat flour, buckwheat flour or corn flour. In this case, the taste of the finished thin crepes on milk, their shade and texture will change accordingly. Regardless of the type of flour chosen, it should be completely mixed into the liquid batter, breaking lumps against the sides of the container. The batter should be thicker than milk and much fatter than sour cream, so that it spreads quickly on the frying pan, providing uniform and high-quality frying.

If the dough turns out to be too viscous and thick, a small amount of boiling water - no more than 50-100 ml - should be added. In addition, this ingredient will make the mass more airy, contributing to the formation of openwork fragments - holes, especially if it is previously mixed with the same amount of kefir.

6. The final component of the batter for thin crepes on milk is vegetable oil. After adding it, knead the batter one last time and put a non-stick frying pan on the fire.

7. With a pan diameter of 18 cm, fill the ladle with about 2/3 of the batter. Once it is well heated, hold the pan at an incline, constantly turning from the center in a circle so that the batter spreads all over the bottom. Fry the crepes on both sides until cooked through.

Such a simple recipe for thin crepes on milk is delicious to realize with sweet additions - honey, condensed milk or jam. The availability of its preparation allows you to quickly get a tasty treat for tea and quench your appetite.