Mimichelley's sweet buttermilk breakfast crepes

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 154.5
  • Total Fat: 8.2 g
  • Cholesterol: 121.1 mg
  • Sodium: 138.4 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 0.4 g
  • Protein: 5.8 g

View full nutritional breakdown of Mimichelley's sweet buttermilk breakfast crepes calories by ingredient


Introduction

Crepes made with buttermilk & brown sugar - perfect for breakfast or dessert crepes Crepes made with buttermilk & brown sugar - perfect for breakfast or dessert crepes
Number of Servings: 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)

Tips

*Total time to cook crepes is 50 minutes including 30 minutes for the batter to rest before cooking.


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.