Millet-Porridge Crepes

Millet porridge crepes add a delicate, healthy note to your morning routine. Their soft texture and mild taste make them ideal for both sweet and savoury toppings. These crepes bring comfort and balance, offering a simple way to enjoy a nutritious breakfast that feels fresh, light, and perfectly satisfying.

The base is millet, boiled until mushy and flavored with eggs, milk, and butter. You can use leftover porridge from breakfast—the pancakes made from it are also delicious. For the dough, use fresh yeast or instant yeast.

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  Cook the porridge as shown in the photo or slightly thinner. Leftover porridge from breakfast will also work. When using “live” yeast, crumble it and soak it in 2/3 cup of warm water, adding a pinch of sugar to improve the fermentation process. The yeast is ready to use when abundant foam appears on the surface of the water.
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  Add milk to the porridge and stir the mixture using a mixer or whisk.
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  Add the “live” yeast together with the milk.
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  Pour flour and dry yeast into the resulting mixture (if ” live” yeast was not used).
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  Mix everything together and place the dough in warm water or another warm place to rise.
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  When the dough has risen, knead it and leave it to rise again.
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  Bake crepes.
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  From the specified amount of ingredients, you will get a stack of crepes, as shown in the photo.
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  You can serve them with honey, butter and sugar, sour cream, or jam.