Sourdough Crepes
Until recently, our ideal were thin milk pancakes, but now the absolute favorite is sourdough crepes. They are soft, tender, fragrant. They are quick to prepare, only half an hour of additional time is needed for the dough to rise.
Equipment
- 1 pan
- 1 whisk
- 1 teaspoon
- 1 tablespoon
- 1 mix bowl
Ingredients
- 1 pc egg
- 150 ml milk
- 150 ml water
- 50 g sourdough starter wheat
- 180 g flour
- 1 tsp sugar
- ¼ tsp salt
- 2 tbsp vegetable oil
Instructions
- Prepare everything necessary.
- Put the wheat sourdough starter in a bowl, pour in half of the water and milk. The liquid ingredients should be warmed to a warm state.150 ml water, 50 g sourdough starter, 150 ml milk
- Mix. Introduce all the flour.180 g flour
- The dough will be quite thick. Now dilute it with the remaining water and milk to the consistency of liquid kefir.150 ml water, 150 ml milk
- Add salt, sugar.¼ tsp salt, 1 tsp sugar
- And a chicken egg.1 pc egg
- Mix and leave in a warm place for half an hour. Small bubbles will appear on the surface. Pour in vegetable oil.2 tbsp vegetable oil
- Grease the pan with oil only before the first pancake. Subsequent frying will occur due to the oil contained in the dough. Pour a ladle of dough, distribute in a thin layer. The surface will immediately be covered with bubbles.
- Flip after a minute.
- Fry all the sourdough pancakes, stacking them and covering with a plate or lid. This will keep the pancakes soft.
- Sourdough pancakes can be served with both sweet and savory additions.
Nutrition
Calories: 58kcalCarbohydrates: 11gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 2mgSodium: 12mgPotassium: 30mgFiber: 0.4gSugar: 1gVitamin A: 18IUCalcium: 15mgIron: 1mg