Directions: 

• Place 3 large eggs in warm water.

• In a medium pot warm up 2 cups of buttermilk, but don’t boil it. It should just be very warm. Stir constantly, then turn the heat to the lowest and add 2 tablespoons of sugar and a pinch of salt.

• With the heat off, beat the 3 large eggs with a hand mixer into the buttermilk.

• Sift unbleached 1 1/2 cups of flour into the buttermilk pot. Beat until well incorporated.

• In a separate, medium-sized pot warm up 2 cups of milk (not boiled, just very warm).
• In a cup or a little bowl, mix 1 teaspoon of vinegar and 1/2 teaspoon of baking soda (this will foam up). Add to the milk pot.
• Combine the buttermilk and milk together, by beating with a hand mixer to get the batter smooth.

• Heat up a crepe pan. Caution: Hot!
• Lightly melt a small slice of unsalted butter.
• With a ladle, pour one scoop onto the hot pan, turning pan making sure the batter is all over the pan.

• As soon as crepe starts to get a golden color, flip it over.

• Crepes will come out bubbly and light.

Items I used in this recipe: 

Crepe pan 1212823 Crepe Pan with Spreader and Spatula%2C 11%22 %2D Black Matte
Bowls Pyrex Prepware 3-Piece Mixing Bowl Set, Clear
Pots WearEver C94424 Pure Living Nonstick Ceramic Coating Sauce Pan, 3-Quart, Gold
Ladle OXO Good Grips Brushed Stainless Steel Ladle

Don’t forget to enter my giveaway!

Print Recipe

Bubbly Buttermilk Crepes

Servings: 10

Calories: 158kcal

Ingredients

• 2 cups milk
• 2 cups buttermilk
• 3 large eggs
• 2 Tablespoon sugar
• pinch of salt
• 1 1/2 cups unbleached flour
• 1 teaspoon vinegar
• 1/2 teaspoon baking soda
• 1/4 Tbsp unsalted butter

Instructions

• Place 3 large eggs in warm water.
• In a medium pot warm up 2 cups of buttermilk, but don’t boil it. It should just be very warm. Stir constantly, then turn the heat to the lowest and add 2 tablespoons of sugar and a pinch of salt.
• With the heat off, beat the 3 large eggs with a hand mixer into the buttermilk.
• Sift unbleached 1 1/2 cups of flour into the buttermilk pot. Beat until well incorporated.
• In a separate, medium-sized pot warm up 2 cups of milk (not boiled, just very warm).
• In a cup or a little bowl, mix 1 teaspoon of vinegar and 1/2 teaspoon of baking soda (this will foam up). Add to the milk pot.
• Combine the buttermilk and milk together, by beating with a hand mixer to get the batter smooth.
• Heat up a crepe pan. Caution: Hot!
• Lightly melt a small slice of unsalted butter.
• With a ladle, pour one scoop onto the hot pan, turning pan making sure the batter is all over the pan.
• As soon as crepe starts to get a golden color, flip it over.
• Crepes will come out bubbly and light.

Nutrition

Calories: 158kcal | Carbohydrates: 20g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 145mg | Potassium: 166mg | Sugar: 7g | Vitamin A: 4.8% | Calcium: 12.1% | Iron: 2.2%