Pancakes with milk

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.


PORTS : 1.

Wheat flour

6 tablespoons


to taste


1 egg


1 cup


Tip of knife

Vegetable oil

to taste


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