Recipe for pancake batter (crepes)
Votes: 1
Time: 20 min.
Complexity: easily
Quantity: 10 pancakes
Complexity: easily
Quantity: 10 pancakes
Recipe for pancake (crepe) dough - detailed cooking recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup cold milk
- 3/4 cup cold water
- 3 eggs
- 1 tbsp. granulated sugar
- 1 tsp vanilla extract
- 1 and 1/3 cups premium wheat flour
- 5 tbsp melted butter
- 3 tablespoons of oil for frying
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Cooking the dish according to the recipe:
- In a blender, combine the milk, water, eggs, sugar, vanilla extract, and flour for 1 minute on high speed. Refrigerate the dough for 2 hours.
- Using a pastry brush, lightly coat a cast iron skillet (or a pancake griddle) with oil and place over medium-high heat.
When the pan begins to smoke, lift it, pour 1/4 cup of batter into the center, and quickly tilt it in all directions for 2-3 seconds to spread the batter evenly across the bottom. Return the pan to the heat, and when the pancake is lightly browned on the bottom, flip it over with a spatula and cook for a few seconds.
Remove from the pan. Repeat the same steps with the remaining dough.
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