Mimichelley's sweet buttermilk breakfast crepes

Name: Mimichelley''s sweet buttermilk breakfast crepes Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 9
Ingredients: 4 extra large brown egg; 1.5 cup water; 6 T Buttermilk powder; 3 TBrown sugar; Pinch (or to taste) Himalayan Pink Salt or Sea salt; 1 C cake or finely ground wheat flour; .25 t Vanilla Extract; 4 T melted butter (salted or unsalted)

Minutes to Prepare: 40
Minutes to Cook: 15

Number of Servings: 9

Ingredients

4 extra large brown egg1.5 cup water6 T Buttermilk powder3 TBrown sugar Pinch (or to taste) Himalayan Pink Salt or Sea salt1 C cake or finely ground wheat flour.25 t Vanilla Extract4 T melted butter (salted or unsalted)

Directions

Blend together all liquid ingredients in the blender. Whisk dry ingredients together in a separate bowl. On the lowest possible blender settings, gradually add dry ingredients to the wet ingredients and blend for 2-3 minutes until lump free & smooth. Let batter rest in the refrigerator for at least 30 minutes to allow the gluten to relax. Blend again 30 seconds prior to use. Heat a crepe pan on medium low heat for 1 minute. Brush pan with a light coat of oil or butter. Pour batter into pan and swirl pan to cover the bottom with an even coat of batter. Allow batter to cook only until the top of the batter is dry. Flip crepe with fingers or a spatula and cook the other side for 20-30 seconds.

Serving Size: Makes enough batter for nine crepes at 1/4 C per crepe

Number of Servings: 9

Recipe submitted by SparkPeople user MIMICHELLEY.

Servings Per Recipe: 9

Nutritional Info Amount Per Serving