Thin pancakes with milk are the English version of traditional puffy Russian pancakes baked on yeast. In Europe, pancakes look like thin, almost transparent napkins. In France, they are called "crepes" and are served with a hundred different toppings. There are no special tricks in the preparation: the more liquid the batter, the thinner the pancakes get. Openwork version, in the hole, will turn out if some of the milk from the recipe is added to the batter a little hot. Before pouring the first pancake, you should heat the pan well. The pancake is ready when it starts to brown to crispy edges.
INGREDIENTS
PORTS : 1.
Wheat flour
6 tablespoons
Sugar
to taste
Egg
1 egg
Milk
1 cup
Salt
Tip of knife
Vegetable oil
to taste
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