These are paper thin, almost translucent and very delicious French-Russian style pancakes. The recipe calls for baking powder and this is very unusual for this type of pancakes. But it doesn’t make them puffy and thick. They are both delicate and tear resistant at the same time which makes them perfect for different types of filling. Before I found this recipe I had made the crêpes as most of Russian women do – eyeballing everything. But isn’t it good to eliminate the guessing?
Makes about 3 dozens 8-inch diameter crêpes (only if you can guard them from little thieves trying to steal the pancakes while you are flipping the next one ).
You can scale the recipe down if this quantity is overwhelming. But you also can freeze them, filled or unfilled up to a month.
Ingredients:
4 eggs
¼ cup sugar (2 tbsp if planning to use with savory filling)
½ tsp salt
2 cups whole milk
2 cups water
3 cups all-purpose flour
1 tsp baking powder
½ cup vegetable oil or melted butter (I use oil, but sauté them in butter later) + a bit of oil for a pan
In a large bowl whisk together the eggs, sugar and salt. Add milk and water, stir.
Sift the flour with baking powder and add to the wet ingredients in the bowl. Whisk well, you don’t need any lumps in the batter. Add the oil, whisk again.