Description
Thin crepe-like pancakes with sweet or savory fillings
Ingredients
Scale
- 1 cup plain yogurt
- 2 large eggs
- 1/2 cup water
- 1 cup flour
- pinch salt
- vegetable oil as needed
Instructions
- Combine the yogurt, eggs, water, flour, and salt until smooth
- Cover and refrigerate for a minimun of 20 minutes or up to two hours
- Brush a small frying pan with oil, place over low heat
- When the pan is heated, add about 1/4 cup batter, tilt to help it spread
- Cook over low heat for about 2 mnutes
- Lift up one edge and flip
- Cook for 2 more minutes
- Adjust as needed, adding a spoon of water if the batter is too thick, adjust the heat if it’s cooking too fast or too slow
- Stack the pancake and cover
- Serve with desired filling