Crêpes have been on my to-do list for quite sometime. I mentioned it before, but some friends of ours had us over for dessert and games several weeks ago and served us the most delicious crêpes! Several bites in I knew it was time for me to make them myself. So I got her recipe, ordered a crêpe pan online immediately, and patiently waited until it came in the mail. As soon as I got it, you better believe I was in the kitchen making crêpes! The first time, I tried to “healthy” up the recipe and I used whole wheat flour. Lets just say, crêpes are not meant to be made with whole wheat flour. On top of that, there is the learning curve of how to quickly, evenly distribute the batter over the hot pan. I got it down pretty good by the end of my batter! These are delicious with any kind of filling you like. I just made a sweet cream cheese filling and added fresh peaches and topped it with my homemade peach syrup then dusted it with a light coating of powdered sugar. Divine.
Buttermilk Crepes are great with any filling you like, but I love them with some sweet cream and fresh fruit!
- 1/2 c. buttermilk pancake Mix I used Kodiak Cakes Whole Grain Buttermilk & Honey Flapjack Mix
- 1/2 c. all purpose flour
- 1 1/4 c. water
- 2 eggs beaten
- 2 tbsp. butter melted
- In a medium bowl, stir together pancake mix and flour. Add water gradually, stirring until smooth. Add eggs and butter and continue to stir until smooth.
- Preheat a lightly greased 5 to 6-inch frying pan or crêpe pan over medium-high heat. Spoon 2-3 tablespoons batter into center of frying pan. Tilt to coat bottom of pan evenly. You will want to end up with just a thin layer of batter covering the pan.
- Cook crêpes until delicately browned; turn and cook lightly on other side for just a minute or two more.
Adapted from Krusteaz