Ingredients
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- 2 cups milk
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- 2 cups buttermilk
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- 3 large eggs
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- 2 Tablespoon sugar
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- pinch salt
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- 1 1/2 cups unbleached flour
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- 1 teaspoon vinegar
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- 1/2 teaspoon baking soda
- 1/4 Tbsp unsalted butter
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!
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%