Thin Black Sea-style egg crêpes made with milk and parsley and cooked in butter. Eaten hot for breakfast with tea.
Ingredients
Instructions
- 1
Finely chop the parsley.
- 2
Whisk the eggs with the salt; add the milk, then gradually whisk in the flour to a smooth, pourable batter and stir in the parsley.
- 3
Let the batter rest for 10 minutes. Melt the butter in a small bowl.
- 4
Heat a 24 cm skillet over medium heat and brush with a little butter; pour in a ladle of batter and swirl to spread.
- 5
When the underside is golden, flip and cook the other side for 1-2 minutes; repeat with the remaining batter and serve hot.
Nutrition
Per serving
| Calories | 325 kcal |
|---|---|
| Protein | 15 g |
| Carbs | 26 g |
| Fat | 17 g |
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