Fast and Fluffy Crepes
Thin and yummy crepes without yeast
What to do if you want crepes with small holes, but there is no time for yeast dough? It's easy - a drop of soda and citric acid will do their black magic and you’ll have just perfect crepes. If you're wondering how soda works in baked goods, read why the dough rises.
The second day of Maslenitsa (a jolly Russian holiday when people cook and eat pancakes and crepes for a whole week) - Zaigrishi (Be young again and play), it’s a day of games, entertainment, and fun. So everyone rests, relaxes, and fools around; long ago people even used to arrange bride shows, now this is no longer relevant… or who knows?
- 500 g flour
- 2 cup (500 ml) milk
- 1 cup (250 ml) water
- 3 eggs
- 1 tbsp (15 g) sugar
- 1/2 tsp (3 g) salt
- 1/2 tsp (3 g) baking soda
- 1/2 tsp (3 g) citric acid
Butter for greasing a frying pan and crepes.
- beat 3 eggs in a large bowl,
- add 1 tbsp. sugar, 1/2 tsp. salt and 1/2 tsp. soda and stir,
- heat 2 cups of milk, the milk should be slightly warm,
- pour the warm milk into the egg mixture and stir,
- add flour into the milk mixture and stir, the mixture should come out without lumps,
- put a frying pan over medium heat,
this should be done in advance - citric acid releases carbon dioxide, due to which crepes turn out to be lusher; if you don’t start baking at once, all the magic will disappear;
- dissolve 1/2 teaspoon of the citric acid in a glass of water,
- pour the water with the citric acid into the crepe batter and stir.
Baking and serving
- as soon as the frying pan is warmed up, grease it with butter, if necessary,
- it’s better to stack up the crepes on a heated plate, covering with a napkin; you can grease each crepe with the butter, or even keep them in an oven preheated to 60ºC,
- it’s better to serve crepes hot, with sour cream, jam, caviar or salted fish.
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