Simple Buttermilk Crepes
These simple buttermilk crepes are light and delicious and can be enjoyed with any filling of choice or just as they are for breakfast.
Ingredients
- 1¼ buttermilk*
- 2 eggs
- 2 tbsp granulated sweetener*
- 2 tbsp melted butter or cooking oil*
- 1 cup (127g) all purpose flour
- ¼ tsp sea salt
- 1 tsp vanilla extract, optional
- Cooking oil for frying
Instructions
- Add all the ingredients into a blender and blend until smooth.(Alternatively, you can add all the ingredients into a mixing bowl and whisk thoroughly till everything is well combined)
- Refrigerate for at least 1 hour or even overnight.
- Heat your pan and add oil ready for the pancake batter. (a non-stick pan is best).
- Add the crepe batter 1/4 cup at a time and cook on medium – low heat till golden brown then flip to enable the crepe cook on the other side.
- Repeat the same process till all the batter has been cooked to crepes.
- Serve the crepes while still warm with the filling of your choice.
Notes
- Buttermilk: If you don’t have buttermilk on hand, you can make a buttermilk substitute by adding 2 tablespoons of lemon juice or vinegar to a measuring cup then fill with milk to the 1 and 3/4 cup line. Stir then set aside for about 10 minutes to curdle. You can use natural yoghurt as well.
- Sweetener: You can use any granulated sweetener of choice such as regular sugar, castor sugar or monkfruit sweetener.
- Cooking oil: You can use your regular cooking oil or olive oil or coconut oil or butter.
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