Yeasted Turkish Crepes (Akıtma / Cızlama)

Use milk and water warm enough not to burn your hands; Hot liquid can prevent the yeast from working. In this recipe, the cup size is 200 ml and the instant yeast package is 10 grams. Beat the egg in a large bowl; Add milk, water and sugar and mix.

Mix the flour with instant yeast. Add it to the liquid mixture little by little and smooth it with a wire whisk. Add salt. The dough should be more fluid than thick cake batter and should flow smoothly from the ladle. Measure the flour by filling it into the glass without pressing it and smoothing the top.

Cover the bowl and let it sit in a warm, draft-free place for about 40 minutes. If the environment is cool, the time may be longer. The dough is ready when it rises slightly and its surface is filled with small bubbles. Gently stir once or twice just before cooking.

Heat a pan with a good non-stick surface, approximately 22 cm in diameter, over medium heat. Pour a small ladle of dough into the pan without adding oil and spread it into a thin layer by gently turning the pan. Pouring thickly may cause dough to remain inside.

Cook for about 1–2 minutes until holes form on the surface, the wet shine of the surface disappears, and the edges separate from the pan. Turn it with a spatula and cook the other side for about 30–60 seconds. If the exterior darkens rapidly, reduce the heat; The inside must also be fully cooked. Bake the remaining dough in the same way.

Place the cooked streams on a plate and cover them lightly with a clean cloth to keep them soft. Serve without delay. Preparation time is approximately 10 minutes, fermentation is 40 minutes, total cooking time is approximately 25 minutes.