Strawberry Buttermilk Crepes Recipe

🧂 Ingredients

• 1 cup all-purpose flour

  (or bread flour)
• ½ teaspoon salt
• 1 tablespoon sugar
• ⅔ cup buttermilk
• 2 large eggs

  (large)
• 2 teaspoon vanilla extract
• 1 cup water

  (cold)
• 1 teaspoon vegetable oil
• 2 tablespoon butter

  (melted and cooled)
• 2 cups strawberries

  (fresh, add more if you want!)

Instructions

• 1 In a medium to large mixing bowl, combine the 1 cup all-purpose flour, 1
  tablespoon sugar, ½ teaspoon salt, ⅓ cup of the ⅔ cup buttermilk, 2 large eggs,
  and 2 teaspoon vanilla extract. Whisk the ingredients until smooth (it will be
  sticky and somewhat thick).
• 2 Add the remaining ⅓ cup of ⅔ cup buttermilk, 1 cup water, 2 tablespoon butter,
  and 1 teaspoon vegetable oil and whisk until combined. The batter should be
  smooth, silky, and fairly thin. Refrigerate for at least 30 minutes.
• 3 Heat an 8" non-stick skillet or crepe pan to medium and ladle out the crepes
  onto the skillet in ¼ cup portions once heated fully. Roll the pan in a circular
  motion when pouring the crepe batter, so that the batter is dispersed quickly in
  a circular shape on the pan.
• 4 Allow the crepe to cook for about a minute on each side, use a rubber spatula to
  loosen the crepe edges to flip the crepe once the first side is done. Serve with
  sliced 2 cups strawberries, whipped cream, powdered sugar, or syrup (if
  desired).

Nutrition Info