Thin pancakes with milk are the English version of traditional fluffy Russian pancakes baked with yeast. In Europe, pancakes look like thin, almost transparent napkins. In France they are called "crepes" and are served with hundreds of different fillings. There are no special tricks in cooking: the thinner the dough, the thinner the pancakes are. An openwork version, in a hole, will work if part of the milk from the recipe is added to the dough a little hot. Before pouring the first pancake, you should heat the pan well. The pancake is ready when it begins to brown until crispy.
1-2 tablespoons of vegetable oil or a slice of butter;
1 or more eggs;
salt to taste.)))
