Buttermilk Crepes
Buttermilk crepes are a delicate pancake you can fill with a variety of sweet or savory ingredients, from fruit to nutella.
Servings: 10
Equipment
- Skillet
- Whisk
Ingredients
- 1½ cups flour
- 2 tablespoons sugar
- ½ teaspoon salt
- 3 eggs
- ½ teaspoon vanilla
- 1 tablespoon vegetable or canola oil
- 1 cup buttermilk
- ½ cup water
- 2 tablespoons butter
Instructions
- In a mixing bowl, combine the dry ingredients of flour, sugar and salt. Whisk in eggs.
- In another mixing bowl, combine buttermilk, water, vanilla and oil. Gradually add the wet ingredients to the flour and eggs mixture as you continue to whisk. You should have a fairly thin pancake batter.
- Heat skillet to medium heat, then lightly butter the pan. Add 1/4 cup of crepe batter and then swirl the skillet gently to spread the batter. When the crepe is dry on top and the edges start to lift, flip it over. Crepes cook about 1 to 2 minutes per side until they are golden brown.
- Continue the process of lightly buttering the skillet then cooking a crepe until you have used all the batter. You should have 10 - 15 crepes depending on the size crepes you make.
- Serve warm or with the filling of your choice, such as fruit compote. Top with butter, syrup or a dusting of powdered sugar.