Simple yet delicious is what makes these buttermilk vanilla french crepes a must for your breakfast.
INGREDIENTS
1 Cup All Purpose Flour
3/4 Cup Buttermilk
1/4 Teaspoon Baking Powder
1/8 Tablespoon Baking Soda
Pinch Salt
3 Tablespoons Vanilla Essence
1 Tablespoon Vegetable Oil
2 Teaspoons Sugar
METHOD
Add baking powder to bowl with flour
Add baking soda
Add salt
Add sugar
Mix the dry ingredients
Add in vegetable oil
Pour in vanilla essence
Add the buttermilk
Mix the dry and wet ingredients
Whisk the mixture well
Add a little milk at a time to get smooth runny batter. Few lumps are okay
Brush non stick pan with oil or butter
Pour 1/4 cup batter onto the pan
Swirl the pan so that the batter runs around the edges
Cook until bubbles form on the top
Flip pancake and cook the second side
Place cooked crepe on kitchen paper lined plate as you finish all batter
Serve plain with strawberries
Or drizzle with honey, syrup or glaze
Enjoy this Easter holiday!
BUTTERMILK VANILLA FRENCH CREPES
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes
Yield: 2 Servings
Ingredients
- 1 Cup All Purpose Flour
- 3/4 Cup Buttermilk
- 1/4 Teaspoon Baking Powder
- 1/8 Teaspoon Baking Soda
- Salt to taste
- 3 Tablepsoons Vanilla Essence
- 1 Tablespoon Vegetable Oil
- 2 Tablespoons Sugar
Cooking Directions
- Add baking powder to bowl with flour. Add baking soda. Add salt. Add sugar. Mix the dry ingredients
- Add in vegetable oil. Pour in vanilla essence. Add the buttermilk. Mix the dry and wet ingredients
- Whisk the mixture well combined. Add a little milk at a time to get smooth runny batter. Few lumps are okay
- Brush non stick pan with oil or butter. Pour 1/4 cup batter onto the pan. Swirl the pan so that the batter runs around the edges. Cook until bubbles form on the top
- Flip pancake and cook the second side. Place cooked crepe on kitchen paper lined plate as you finish all batter. Serve plain with strawberries. Or drizzle with honey, syrup or glaze
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