What is the secret of thin and elastic crepes: a dough recipe with water and milk

The secret to pancakes with the perfect texture lies in the right dough. However, it doesn't matter whether it's made with water, milk, kefir, or whey. It's important to let it rest for a while. As a result, you will get thin, elastic, and soft pancakes with holes.

Food blogger Olha Borachok (olya_borachok) shared a recipe for thin and elastic pancakes on her Instagram page.

The main secret of pancakes with the perfect texture is that the finished dough should be allowed to sit in the refrigerator for some time. It takes from 30 minutes to 12 hours.

Ingredients:

• butter - 90 g
• milk - 360 ml
• water - 240 ml
• flour - 250 g
• eggs - 4 pcs.
• salt - a pinch
• sugar - 2 tbsp.

Method of preparation:

1. Prepare the ingredients – they should be at room temperature.

2. Pre-melt the butter to a liquid state and cool.

3. Mix all the ingredients and beat at the maximum speed of the mixer. Beat for about 30 seconds.

4. Cover the dough with plastic wrap and refrigerate.

5. Fry the pancakes in a pre-greased frying pan with butter or oil. Grease before each pancake.