Crepes for filling
For filled crepes, I use a batter without yeast or baking soda. The crepes are thin, flexible and easy to wrap around any filling. This recipe is based on the Soviet GOST catering formula. I make 2-3 batches of batter and fill all the crepes at once. Some are fried and eaten immediately, some refrigerated to fry later, and the rest frozen. I thaw frozen crepes in the refrigerator before frying them in butter to serve.
Adjust servings in the full version
Mix water and milk. The mixture should not be cold or too hot. A little warm.
Beat eggs, salt, sugar with a whisk. Add half the liquid. Mix. Sift all the flour into the bowl with the dough. Stir until smooth, removing any lumps. Add the remaining liquid and vegetable oil. The dough is quite liquid and easily pours out of the ladle.
Cover the container with the dough with a lid or towel and leave for 30 minutes. There is no need to put it in the refrigerator. This is a must! If you don't let the dough sit, the pancakes will turn over poorly and tear.
Pour a thin layer of dough into a heated frying pan. Let it cook on one side. Turn over to the other side for literally 10 seconds and remove to a flat plate.
Place the filling on the toasted side and wrap it in an envelope.
Grease a frying pan with butter and fry the pancakes on both sides.
Serve with sour cream and hot tea.