Classic Polish Crêpes
Lacy, buttery thin Polish pancakes ready to roll with sweet or savoury fillings.
Ingredients
130g plain flour (approx. 1 cup)1.5kg
2 medium eggs6 pack
240ml milk1L
1 tsp sugar1kg
3 tbsp melted butter250g
Method
- Add flour, eggs, milk, water, and salt in a large bowl then mix with a hand mixer until you have a smooth, lump-free batter.
- At this point, mix in the butter or the vegetable oil. Alternatively, you can use them to grease the pan before frying each pancake.
- Heat a non-stick pan over medium heat, then pour in the batter, swirling the pan to help it spread.
- When the pancake starts pulling away a bit from the sides, and the top is no longer wet, flip it and cook shortly on the other side as well.
- Transfer to a plate. Cook the remaining batter until all used up.
- Serve warm, with the filling of your choice.
Cost to cook
4
serves 4 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £1.23 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£5.05 est. · serves 4