Thin Crepes for Stuffing
Delicious and easy to make! Thin crepes for stuffing are made with milk and water, resulting in elastic, soft pancakes that don’t tear when flipped or filled. They can hold any sweet or savory filling.
Updated : 26 August, 2025
Easy
About 45 min.
Ingredients
400 grams
Wheat flour
500 milliliters
Milk
500 milliliters
Water
2
Eggs
1 tablespoon
Vegetable oil
1 tablespoon
Sugar
1 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use milk of any fat content and filtered or bottled water; tap water may give a bad taste. Use refined, odorless oil for the batter.
Step 2
Mix milk with water. Pour one cup of water at room temperature, and heat the remaining water before adding. The mixture should be pleasantly warm for better flour incorporation without lumps.
Step 3
In another deep bowl, beat the eggs with sugar and salt until smooth.
Step 4
Pour about half of the liquid into the eggs and mix.
Step 5
Sift all the flour into the mixture.
Step 6
Gradually add the remaining liquid while stirring. The batter will start thick, then gradually become thin. Mix until smooth and lump-free; consistency should be like kefir.
Step 7
Add a tablespoon of vegetable oil to prevent sticking and mix. Let the batter rest for 30 minutes to fully absorb the liquid and develop elasticity.
Step 8
Heat a crepe pan on high heat, lightly grease with oil, and pour a small amount of batter, spreading it in a circle.
Step 9
Cook on one side, then flip. Do not over-brown; use moderate heat. Remove the finished crepe and pour the next portion; no extra oil is needed.
Step 10
Continue cooking all crepes. Fill with any stuffing: cottage cheese, meat, fish, mushrooms, or apples. Roll into a cone or cylinder.
Step 11
Before serving, lightly fry the stuffed crepes in butter on both sides.
Step 12
Serve and enjoy!