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Market Crêpes
Mary Berg's crêpe recipe uses simple pantry ingredients to make delicious French-style pancakes perfect for brunch, lunch or dessert.
YIELDS
4
TO
5
Ingredients
- 3/4 cup buttermilk
- 1/2 cup water
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 1 tablespoon sugar
- 1 cup all-purpose flour
- Chocolate hazelnut spread, fresh fruit, toasted coconut, and/or jam, for serving
Directions
- Whisk together the buttermilk, water, eggs, vanilla, butter, and sugar in a large glass measuring cup. Add in the flour and whisk until smooth. If time allows, set the batter aside for 30 minutes to allow the flour to hydrate.
- Heat a nine-inch non-stick skillet over medium heat. Pour about a quarter cup of batter into the pan and quickly swirl the batter around to coat the bottom. If your non-stick pan is a little sticky, add a small amount of butter to the pan between every few crepes. Allow the crepe to cook for about 30 seconds to one minute on the first side, carefully flip, and cook for another 15 to 30 seconds or until lightly golden on each side. Transfer the crepe to a plate and continue until all the batter is used.
- To serve, fill the crepes with whatever you’d like, then fold or roll up. Enjoy!
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