Рецепт блинов на английском языке

This recipe is for traditional thin pancakes, often called crepes or British pancakes, which are popular for their delicate texture and versatility. Ingredients

• Plain flour: 1 cup (approx. 125g), sifted
• Eggs: 2 large eggs
• Milk: 1 ¼ cups (300ml) whole milk
• Butter: 2 tablespoons, melted (plus extra for the pan)
• Salt: A pinch
• Optional: 1 teaspoon of sugar for sweet pancakes

Instructions

1. Prepare the batter: Sift the flour and salt into a large mixing bowl and make a well in the center. Break the eggs into the well and add about a quarter of the milk.
2. Whisk: Begin whisking from the center, gradually incorporating the flour from the edges to form a thick, smooth paste. Slowly pour in the remaining milk while whisking continuously until the batter has the consistency of thin cream and is free of lumps.
3. Incorporate butter: Whisk in the melted butter. For the best texture, let the batter rest for at least 30 minutes.
4. Heat the pan: Place a non-stick frying pan or crepe pan over medium-high heat. Lightly grease it with a small amount of butter or oil.
5. Cook: Pour a small ladleful (about 2–3 tablespoons) of batter into the center of the hot pan. Immediately tilt and swirl the pan to coat the bottom evenly in a thin layer.
6. Flip: Cook for about 45–60 seconds until the edges start to curl and the underside is golden brown. Use a spatula to carefully flip the pancake and cook the other side for another 30 seconds.
7. Serve: Slide the pancake onto a plate. Traditionally, these are served warm with a squeeze of fresh lemon juice and a sprinkle of sugar, then rolled or folded into quarters.

Would you like a version of this recipe for thick and fluffy American-style pancakes instead?