Thin Sour Milk Crêpes
The tastiest, simplest, and quickest breakfast for the whole family! Thin sour milk crêpes are just as delicious as ones made with other dairy - often even more tender, soft, and fragrant. A great way to use up sour milk, and your loved ones will thank you!
Updated : 08 January, 2026
Easy
About 20 min.
Ingredients
150 grams
Wheat flour
400 milliliters
Rūgpienis
1 teaspoon
Sugar
0.5 teaspoon
Salt
0.25 teaspoon
Baking soda
2
Chicken eggs
4 tablespoon
Vegetable oil
50 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make thin sour milk crêpes? Prepare all the ingredients. The milk, water, and eggs should be at room temperature so the batter turns out well. Take them out of the fridge 1-2 hours ahead. Use large eggs, or 3 smaller ones.
Step 2
Sift the flour so it’s aerated and the crêpes turn out light. Transfer a little more than half of the flour to a deep bowl.
Step 3
Add sugar, salt, a pinch of baking soda, and mix.
Step 4
Crack the eggs into a deep bowl and whisk. You don’t need to whisk to foam.
Step 5
Add the sour milk and 2 tablespoons of oil, and mix until smooth.
Step 6
Make a well in the flour and pour in the egg-and-milk mixture. Whisk until smooth. Add the remaining flour in small portions until it becomes hard to mix.
Step 7
You should get a smooth, thick batter. Thin it with water until you reach the right consistency. You may need a bit more or less flour than stated - keep that in mind. The batter should be about as thick as heavy cream. Let it rest for 10-15 minutes. If the batter is too thin, add a little flour until it’s right.
Step 8
Use a crêpe pan or any pan you like for crêpes. Heat it until hot. Grease with vegetable oil. Pour in a little batter and, turning and tilting the pan, spread it across the bottom.
Step 9
Cook the crêpes over medium heat on both sides until nicely golden. Grease the pan as needed if the crêpes start to stick.
Step 10
From this amount of ingredients you’ll get about 20 crêpes, about 22 cm (8.7 in) in diameter.
Author note
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